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801 | Review: The Blue Chair Jam Cookbook
By: Andie Mitchell
Published: September 23, 2010
"[Once] I became hooked on jam making, several years of intense experimentation ensued. I slaved away in my tiny kitchen, gradually developing my own techniques in my quest for perfect results. Over time, I grew to understand fruit. I also, through the course of these several years, formed my own vision of what the ideal textures were for different jams and marmalades."
-Rachel Saunders, author of The Blue Chair Jam Cookbook
Jam making evokes a warm, cozy feeling inside me. A deep craving for my nana, her housecoat, and a pot of bubbling red raspberries. Visions of glass jars poured full with magenta and milky white steam, the thick smear of orange marmalade on Irish brown bread, a purple jelly stain on my mother's favorite tablecloth.
Rachel Saunders' The Blue Chair Jam Cookbook stirs up those same memories. It's a thick-skinned, weighty tome about all things jammed, jellied, and preserved. A bible for the fruit lover.
What Saunders does between the binding of this beautifully photographed book is marry nostalgia, the art of preserving, and modern sustainability. Hundreds of pages are detailed with descriptions of the process, the science behind the techniques, with special attention given to dozens of individual fruits. Saunders explores not only the unique characteristics of each fruit, but how flavors bloom and enhance with the addition of herbs, spices, and spirits. Her background in art history and French culture adds yet another dimension to preserving: aesthetic. Throughout the book it's clear that Saunders recognizes that beauty and nurtures it with each vivid photograph.
At least half of me loved reading the book as I would a textbook, to learn all there is to know about preservation. The other half loved reading it as a walk through four seasons, each one with its own unique essence. There's an emphasis placed upon freshness, a gentle urging for the reader to use local, seasonal ingredients for best flavor. This concept is carried over from Saunders' own jam company, Blue Chair Fruit, which uses ingredients from local and organic farmers for small-batches of the highest quality. It makes sense, then, that the cookbook is laid out as a monthly progression of recipes from winter Bergamot Marmalade to spring Rhubarb-Rose Conserve with Cherries to Early Summer Peach Jam with Green Almonds to fall Quince and Candied Ginger Jam.
All together, The Blue Chair Jam Cookbook is a recipe: one part technique, one part unique flavor combinations, and two parts heart.
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
fingertip pulse...
Loving the info on this site, you have done great job on the articles . | foodista | 2024-05-23T00:42:18.321809 | 2010-09-23T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/09/23/review-the-blue-chair-jam-cookbook",
"authors": [
"Andie Mitchell",
"fingertip pulse..."
]
} |
802 | Fall Has Arrived! Fun Links 9/24/10
By: Andie Mitchell
Published: September 24, 2010
Fall has arrived! To welcome the crisp season, here are a handful of autumn recipes from around the blogosphere. Consider the warm and earthy flavors of the season when you're at the grocery store this weekend. Let the fresh produce inspire you. Make a big pot of stew and a loaf of moist pumpkin bread. Whatever you do, enjoy the changing season in every way you can.
Balinese Garden Stew from Yummy Supper
Plum Kuchen from The Transplanted Baker
Fig Preserves from Chloe's Blog from Big Mill
Spiced Pumpkin Cheesecake with Bourbon Whipped Cream from Bakers Royale
Harvest Moon Soup from Carrie Leber PR Blog
Autumn Berry Tapioca Parfaits from Cook and Be Merry
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
Sam
September 24, 2010
Wow, it all looks so beautiful. I especially like the look of those little cheesecakes, fantastic!
Julie M.
How could I not have found Foodista's blog until just now? I can't believe how delicious this all looks! A little garden stew for dinner with a spiced pumpkin cheesecake for dessert and I'm all set to go. Yum! | foodista | 2024-05-23T00:42:18.321809 | 2010-09-24T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/09/24/fall-has-arrived-fun-links-92410",
"authors": [
"Andie Mitchell",
"Julie M.",
"Sam"
]
} |
803 | Meatless Monday Poll!
By: Andie Mitchell
Published: September 27, 2010
It's Meatless Monday! Weigh in on your favorite vegetarian ingredients:
Comments:
Heather
September 27, 2010
Not that it's the healthiest option, but had it been on the list, cheese would have taken that by a long shot!
Julie M.
What is that beautiful meatless creation you have below that poll? It looks delicious!
eleni
Seitan should be included! One of the best tasting protein sources...and cheap/simple to make. It has also been around for a long time. | foodista | 2024-05-23T00:42:18.321809 | 2010-09-27T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/09/27/meatless-monday-poll",
"authors": [
"Andie Mitchell",
"Heather",
"Julie M.",
"eleni"
]
} |
804 | Coffee Poll!
By: Andie Mitchell
Published: September 29, 2010
In honor of National Coffee Day, we want to know where you get your java!
Comments:
Happygirl5809
September 29, 2010
My husband and I still perculate our coffee, the old fashion way..on the stove! Best tasting coffee ever!
Danny Robinson
Probably half drip at home and half coffee shops, but coffee shops always seem to make a better cup of jo.
Leslie Uhl
When IS National Coffee Day? I want to celebrate! | foodista | 2024-05-23T00:42:18.321809 | 2010-09-29T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/09/29/coffee-poll",
"authors": [
"Andie Mitchell",
"Danny Robinson",
"Happygirl5809",
"Leslie Uhl"
]
} |
805 | Sparkling Vouvray (Finally) Writes About Sparkling Vouvray
By: Jameson Fink
Published: September 29, 2010
You would think a guy who wrote a blog called Sparkling Vouvray for the past six years would have numerous posts about what inspired him to explore the world of wine and write about it. And, to my eternal embarrassment, you'd be wrong. While there has been no shortage of prose about sparkling wines here on the Foodista blog and my own personal site, nary a sparkling Vouvray has graced one published (web) page. Until now. Where is Vouvray? What is Vouvray? It's a wine region in France's Loire Valley producing a range of white wines made from the Chenin Blanc grape. Let me backtrack a bit and let you know why I love sparkling Vouvray. The first case of wine I ever bought was a Vouvray with fairly significant bottle-age on it. I discovered it at a Slow Food event in Chicago, and was astounded to find out that it was not only eye-opening but affordable. I had to buy some! Shortly thereafter, I went to the source to see Christopher* at his wine shop with the name I'll never forget: The House of Glunz. Can you think of a more intimidating-sounding name? (It's pretty intimidating-looking, too: lots of dark wood, dim light, and antique-shop feel.) But he was gracious, friendly, and helpful; I left, case in tow, beaming. Many of the bottles were sublime, some were over the hill (I was fully aware of the possibility), but overall it was an incredible experience to try multiple bottles of a well-aged, classic white wine. So I was pretty surprised to encounter not too long thereafter a sparkling Vouvray. I had no idea you could make a sparkling Vouvray! And while I enjoyed the brooding, aged Vouvray, the sparkling version was a 180 degree shift: youthful, lively, and exuberant. This is a testament to the versatility of Chenin Blanc: the wines of Vouvray can be dry, off-dry, sweet, or sparkling. For the next few years a birthday or any other celebration was not official without a sparkling Vouvray. It's also a hell of a deal as you can usually find bottles for around twenty bucks; the Loire Valley in general is a great source for some true sparkling wine gems at decent prices. So while I may have neglected you, sparkling Vouvray, you were always near and dear to my heart. You made me who I am! So have you had any experiences with wine (or food) that were a revelation?
*Another story about Christopher: I had a $100 gift certificate and told him to pick out a red and a white that he would choose for himself. I got a Joly Savennieres (dry Loire Chenin from a maverick producer) and a Cote Rotie (Nothern Rhone Syrah), which must have provided the impetus for me to love and seek out the unusual and unique. | foodista | 2024-05-23T00:42:18.321809 | 2010-09-29T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/09/29/sparkling-vouvray-finally-writes-about-sparkling-vouvray",
"authors": [
"Jameson Fink"
]
} |
806 | Tonnino Tuna Chef Challenge
By: Andie Mitchell
Published: September 29, 2010
Tonnino Tuna is looking for the person who can delight their taste buds with a recipe incorporating their tuna as the star ingredient. From now until November 1st, they are hosting a Chef Challenge, an opportunity to win a $5000 cash prize and a one year supply of Tonnino Tuna. The winner also receives an all-expense paid trip to New York City to serve as chef ambassador in Tonnino's media campaign!
To enter the challenge, you need to create a completely original video recipe using Tonnino Tuna. You can also get inspired by one of Tonnino's recipes and make a 1-2 minute video of you executing the dish!
So get to the kitchen and show off your culinary skills on camera for the chance to become Tonnino Tuna's Chef Ambassador!
Click here to fill out an entry form! | foodista | 2024-05-23T00:42:18.321809 | 2010-09-29T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/09/29/tonnino-tuna-chef-challenge",
"authors": [
"Andie Mitchell"
]
} |
808 | Which Cuisine Are You Dining On?
By: Andie Mitchell
Published: October 6, 2010
The list of cuisine types is a mile long, so we've narrowed it down to a popular few. Which one do you find yourself craving?
Comments:
Southern Fiber
Italian. Always, always Italian. I love my carbs! My house has also gone whole grain, so it's whole grain pasta all the way over here!! | foodista | 2024-05-23T00:42:18.321809 | 2010-10-06T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/10/06/which-cuisine-are-you-dining-on",
"authors": [
"Andie Mitchell",
"Southern Fiber"
]
} |
809 | Review: The Meat Lover's Meatless Cookbook
By: Andie Mitchell
Published: October 7, 2010
Meat consumption, or overconsumption, rather, in the United States is at a record high. The demand for meat in our market is at a level that's unsustainable, and the myriad of effects this has on our world is threatening. The United States Department of Agriculture reports that men in this country eat 170% of the recommended daily allowance (RDA) or meat. Women similarly eat 135% above what's suggested. The saturated fat takes a toll on our health. The dollars spent on meat production takes a toll on our budget. The energy required to produce and then ship the meat takes a toll on our environment.
It would make sense, then, that even reducing the amount of meat we eat one day of the week reduces some of this social, economic, physical, and environmental strain. The folks who launched the Meatless Monday campaign have spread this important message and encouraged Americans to incorporate just one meat-free meal per week.
Kim O'Donnel's The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour makes it easy to do so. In the cookbook, O'Donnel recognizes that one doesn't have to be vegetarian to eat and enjoy a vegetarian meal. She shows carnivores and herbivores that there exists a world of meatless meals that are healthy, mouth-watering, hearty, and fuss-free.
In The Meat Lover's Meatless Cookbook, O'Donnel groups menus by season, and each season holds twelve delicious meals that span from gluten-free to vegan. There are tips, helpful hints, and techniques that allow cooks of all backgrounds and skill levels to enjoy the wholesome dishes. The fall menu alone includes recipes for Ratatouille, Coconut Rice, and Baked Stuffed Shells with Lentil Ragout and Spinach.
O'Donnel shares her passion for variety and for food exploration. A meat-eater herself, she recognizes the beauty and innovation of what she's created within the pages of this cookbook. She says, "There are many great all-purpose cookbooks that speak directly to vegetarian and vegan home cooks, newbies and veterans alike. What I'm presenting is a meatless collection created by a meat lover expressly for meat lovers. It's meatless but not vegetarian; instead it's celebrating meat in moderation and dietary diversity."
Comments:
GFree_Miel
That sounds awesome! I actually have the opposite problem. I don't eat enough meat. But still, this is a great idea and judging by the photo on the cover, I'm sure everything's delicious!
Tally Koren
This is a very short video about a competition in America to eat 72 ounces of steak in a certain time. I'm not really sure why they chose the number 72 and I'm really not suggesting that you should do it but it's funny what types of things happen in the world! I myself am planning to do it but I will let you know what happens.
http://youtu.be/KA9HM8-8irw | foodista | 2024-05-23T00:42:18.321809 | 2010-10-07T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/10/07/review-the-meat-lovers-meatless-cookbook",
"authors": [
"Andie Mitchell",
"GFree_Miel",
"Tally Koren"
]
} |
810 | What Are You Sipping?
By: Andie Mitchell
Published: October 11, 2010
If you had to choose...
Comments:
NewJersey va
June 2, 2011
sip provider am going to altered subsequent to new jersey school closings. | foodista | 2024-05-23T00:42:18.321809 | 2010-10-11T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/10/11/what-are-you-drinking",
"authors": [
"Andie Mitchell",
"NewJersey va"
]
} |
811 | Review: San Francisco Entertains
By: Andie Mitchell
Published: October 13, 2010
The Junior League of San Francisco (JLSF) is celebrating its centennial in 2011 with an inspired fourth cookbook, San Francisco Entertains, showcasing the food-centric city in all its glory. Contributors include such acclaimed chefs as Chef Gary Danko (Restaurant Gary Danko), Chuck Williams (founder of Williams-Sonoma), Chef Michael Chiarello (Bottega, Napa Valley), Jennie Lorenzo (Fifth Floor), and Chef Ryan Scott (Ryan Scott 2 Go).
The recipes, entertaining menus, and pairings contained within San Francisco Entertains have been triple-tested and narrowed down from 500, each uniquely boasting the freshness, the history, and certainly the tradition of the bay area. Each of the ten chapters captures one decade in the beautiful city.
Foodies will adore recipes like Red Snapper with Green Apple Ceviche and Ancho Chile Brownies, while entertainers will find themselves inspired by the menu ideas for a 49ers Football Tailgate and a Wine Country Cocktail Party.
Go to www.SFEntertains.JLSF.org to order the cookbook, which goes on sale on October 20th! All proceeds from the sale of San Francisco Entertains will fund the Junior League of San Francisco, Inc., an organization of women committed to promoting voluntarism, developing the potential of women, and improving communities through the effective action and leadership of trained volunteers.
Comments:
Shyla Batliwalla
Hi Alisa,
Thanks for your sweet comment on my blog! I added the foodista widget to my left column. I'd love for you to direct readers to my post.
Thanks, happy almost weekend!
Shyla
Foododelmundo
Wow! What a great cause and a beautiful cover photo.
Thanks for stopping by our Virtual Pizza Party. We enjoyed having you!
-Katy
Magic of Spice
That sounds like quite an event...I will check out the links, thank you :)
VOIPNJ iv
emtiiagu voip pbx systems
mutuel
Very informative post. Thanks for taking the time to share your view with us.
mutuel
Interesting website. Very helpful, great share. | foodista | 2024-05-23T00:42:18.321809 | 2010-10-13T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/10/13/review-san-francisco-entertains",
"authors": [
"Andie Mitchell",
"Foododelmundo",
"Magic of Spice",
"Shyla Batliwalla",
"VOIPNJ iv",
"mutuel"
]
} |
812 | Halloween Recipe Contest!
By: Andie Mitchell
Published: October 20, 2010
October 31st is fast approaching and we're already thinking of recipes to celebrate the spooky holiday with! Have any favorites? Add your Halloween-inspired recipe to Foodista along with the tag 'Halloween', by 12:00 PST on Monday, October 25th, and you'll be entered into the Foodista Halloween Recipe Contest! The first place winner will win a kitchen gadget prize pack, and two others will win Foodista aprons! All three winners will be announced on Tuesday, October 26th and their recipes will be shared here on the Foodista blog! | foodista | 2024-05-23T00:42:18.321809 | 2010-10-20T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/10/20/halloween-recipe-contest",
"authors": [
"Andie Mitchell"
]
} |
813 | Product Review: Olivia's Stuffing
By: Andie Mitchell
Published: October 22, 2010
Here are a few things you should know about me:
1.) I live for the fall season.
2.) In a past life I was a pilgrim at the first Thanksgiving.
3.) If stuffing would have me, I would marry it.
The only problem I see with these three things is that fall only occupies a quarter of my year. All the rest is spent thinking of big maples afire with red leaves, apples dressed in caramel, and, of course, stuffing.
There's something unbelievably satisfying about the herby cubes of bread. The earthy notes of sage, thyme, rosemary, and marjoram. The way one forkful yields so many assorted flavors. Moist bread, salted sweet cream butter, softened onions, celery, and if we're true to my heart- crumbled sausage. It's all surely included in the dictionary entry for 'comfort.' And if not, someone please call Merriam-Webster.
As you can imagine, since I just waxed poetic about a bread casserole, I don't limit stuffing to one time of year. I'm the person scanning the shelves for Stove Top in mid-May, just to get a fix. The harsh reality of this is that although I do find many brands tasty, I often cringe at the ingredient lists. I suppose the health-minded side of me would rather not feast upon chemicals, a barrel of preservatives, and trans-fats. I can't blame it.
Very recently, as if the heavens knew I was suffering from stuffing withdrawal, the kind folks at Olivia's Croutons sent me a few boxes of their croutons and stuffing mixes. To say I was delighted would be an understatement. Please know that I was not paid by Olivia's to review this product, just a gift for sampling. I opened the box and immediately set about satisfying my near-constant stuffing craving. Cornbread it was!
What I love about this mix is that it's all natural. Every ingredient listed on the box is one I've heard of, one I wouldn't shy away from using in my own kitchen. Olivia's touts: "All our products are baked with fresh Vermont breads, special seasonings, and no preservatives or artificial anything."
And after jazzing it up with a pan of sauteed onions, celery, carrots, toasted walnuts, and cranberries, I stuffed the broth soaked mixture into a small sugar pumpkin and served it beside my roasted chicken for dinner.
The result was full-flavored and wholesome. The cubes were a solid marriage of crispy crust and softness. The ingredients are pure, the texture is pleasing, and the seasonings are well-balanced.
I'd certainly recommend Olivia's at your Thanksgiving table this year, next year, and the one after that. And I'd also suggest it for those of us who crave a mid-May turkey, stuffing, and cranberry sauce sandwich.
For more information on Olivia's Croutons and their line of products, as well as details on ordering them, please check out their website here: Olivia's Croutons
Comments:
Anna Johnston
Loved your poetic waxing lyrically about bread casseroles. This stuffing in the little sweet pumpkin is just beautiful, will have to try it. No..., correct that... WILL try it out very soon, its just so colourful & would seriously dress up a meal. Love it to bits.
Thanks for sharing & look forward to your next post.
cheers
Anna | foodista | 2024-05-23T00:42:18.321809 | 2010-10-22T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/10/22/product-review-olivias-stuffing",
"authors": [
"Andie Mitchell",
"Anna Johnston"
]
} |
814 | Winners of the Halloween Recipe Contest!
By: Andie Mitchell
Published: October 26, 2010
Here at Foodista, we received many entries into our Halloween Recipe Contest, all of which were fall-inspired, delicious, and perhaps a little scary. After much salivating and deliberation, it's time to announce the winners! Drumroll please...
FIRST PLACE
...and the winner of the kitchen gadget prize pack, goes to this sweet and seasonal batch of Creamy Choco-Pumpkin Bars!
SECOND PLACE
This rich and hearty Stuffed Pumpkin recipe!
THIRD PLACE
An elaborate and succulent (and a little spooky!) plate of Roasted Marrow Bones!
But we couldn't stop there...here are a few honorable mentions!
Halloween Doughnuts
Halloween Pumpkin Soup
Halloween Punch with Black Ice
So get out your orange and black, your cauldrons and cobwebs, your pumpkins and potions, and give these recipes a try! A special thank you to all who participated!
Comments:
rdunksjym
Thailand constitutional pay does not affect the constitutional monarchy
Thailand thinks fitting be revising the constitution Panel Xi Sama said the Commission's 45 members unanimously agreed to enact a written unchangeability to avoid the Constitution Drafting Board in the change of drafting amendments to the Constitution, to tone down the terms of the 2007 copy of the Constitution of the Situation constitutional monarchy.
Sama said the Board held its instant meeting, the meeting hopes to up with up with a imperfect framework on constitutional amendment. The council will come across again on Walk 8 convention to repay the parcel of the essential to better the Constitution.
Sama said the Commission agreed to exhort a written purpose, made it unburdened that modifying the 2007 Constitution, the Constitution Drafting Panel shall not move on the revision to the terms of the popular constitutional country, in reserve to consent to those groups and individuals disquieted about this nerve and satisfaction.
Thailand color shirt "unit met later on the 2nd Lumpinee Put in Bangkok Long, against the authorities to better the constitution. The troupe claimed that they opposed any statutory provisions afforded to former Prime Assist Thaksin acquittal of some judicial provisions modified; Although the government has promised to fix the constitution inclination not allude to the constitutional monarchy, but they drive silence be in deadly embrace to any essay to correct the native constitutional monarchy, the bent of the judicial provisions.
The meeting of the color shirt army "Lin Thai Proxy Prime Minister observed that most people do not accord with the agitate of the team, the patrol also no lack to discharge particular attention. He said that, irrespective of their political leanings, will not admit the police to accept as one's own intrepid measures against the demonstrators.
Flyover Lin said Democratic Party leader Abhisit to be left become, saying the Constitution Drafting Committee has not in the future been established, its construction and complete the work and then transform recommendations or comments.
Abhisit had hitherto called on the authorities have need of to unequivocally affirm that the "Constitution Drafting Board before modifying the 2007 Constitution, must be made not push the nationalist constitutional dominion, as well enough as whilom Prime Minister Thaksin amnesty to smooth the way for the custom benefit of permitted provisions to modify the commitment.
Review Lin also said that he led the arbitration invoice has been completed, but has not furthermore decided when submitted to the Congress. He said the nib aimed at the Thai collective order is restored to the straight-shooting preceding the 2006 military coup, but he declined to articulate whether the paper money helps acquittal as a service to latest Prime Churchman Thaksin Shinawatra.
Thai ministry convention approved on February 13, Chairman of the Council to modify the 2007 version of division 291 of the Constitution, to lay down up a 99-member Constitution Drafting Cabinet; Thailand February 29th constitutional reformation the Council elected Sama. (Purpose)
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Furniture Desig...
The post is written in very a good manner and it entails many useful information for me. I am happy to find your distinguished way of writing the post. Now you make it easy for me to understand and implement the concept. | foodista | 2024-05-23T00:42:18.321809 | 2010-10-26T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/10/26/winners-of-the-halloween-recipe-contest",
"authors": [
"Andie Mitchell",
"Furniture Desig...",
"rdunksjym"
]
} |
815 | Gatherings from the Pacific Rim: A Menu by Chef Chris Mills
By: Andie Mitchell
Published: October 27, 2010
"The practice of gathering- collecting recipes and ingredients, and bringing people together- has been a constant in my career. With the vast Pacific Rim region at my doorstep, there is endless scope for inspiration. I have drawn on this life experience to create this James Beard Menu" - Chris Mills
Last night I had the pleasure of attending a special dinner at Joey Lake Union, where Chris Mills, executive chef of Joey Restaurants, previewed his upcoming (November 20th) James Beard House menu for a crowd of roughly fifty Seattle-based food lovers. A true citizen of the world and Beard House alum, Mills has wowed fans on Japan’s Iron Chef and won a hard-earned fifth-place finish at the 2001 Bocuse d’Or. Lucky for us, he's using those global travels as inspiration for his Pacific Rim–inflected cuisine at the Joey Restaurants. Everything about the meal and its presentation was superb, and it was orchestrated in a way that only a talented and experienced chef can achieve. What Mills did was develop a menu inspired by the bounty of the Pacific Rim as well as his journey through Asia and North America. A great deal of the ingredients were either caught or grown by Mills himself. The flavors were calculated and masterfully paired. The plating was stunning. The dining experience was one I'll remember for years, or at least my taste buds will. Here are the delicious dishes I enjoyed:
Hors d'oeuvres were whimsical and fun, inspired by street food vendors, county fairs, and beachside snack shacks. Bites bites included: Peaches and Cream Chicken 'Corndogs' (my personal favorite for their surprising yet subtle peach flavor), Japanese Hummus, Chicken Tacos, and Pacific Tuna Chopsticks. Each was an explosion of flavors, and paired perfectly with the Efeste "Ferel" Sauvignon Blanc from Washington.
Dinner
Citrus-Cured Haida Gwaii Salmon with Dungeness Crab Flan and Cornbread
paired with L'ecole 41 Chenin Blanc, Washington
This dish is Chris' British Columbian twist on a big farmer's breakfast of classic bacon (cured salmon), eggs (crab flan), and toast (cornbread). Chris reeled in the three- 20 lb wild Spring Salmon required for the dish while fishing this summer off the coast of Haida Gwaii in BC's northern Pacific waters.
Alaskan Black Cod, BBQ Pork Belly and Squash Dumpling in a Matsutake Mushroom Broth
paired with Sandhill "Small Lots" Viognier, BC
While traveling in China, Mills discovered the delight of sharing dim sum with friends, and has since been a regular at Sunday dim sum in Vancouver's Chinatown.
The fragrant white matsutake mushrooms in this dish grow wild in the Pacific Northwest. This fall, Mills picked his supply for the menu at his secret mushroom patch. He wouldn't say exactly where this secret patch grows, but he did hint at north of Whistler.
Licorice Lacquered Duck Breast, Summer Cherry Conserve, with a Hazelnut-Crusted Korean Duck Roll
paired with La Crema "Sonoma" Pinot Noir, California
During Chris Mills' previous visit to the James Beard House in 2006, the duck dish he served proved to be the most popular of the evening. This year, Mills will be serving duck again, but in a different style. Star anise flavor and a Korean-style steam bun wrap highlight this dish. The Asian influence is complimented by Lapin cherries from Kelowna, BC, which were canned by Mills this past summer.
A palate cleansing Apple and Celery Salad Dressed Simply in Lemon Olive Oil with Candied Walnuts
45 Day Aged Beef Rib Eye with Yukon Gold Potato, Braised Oxtail and Black Trumpet Mushroom Lasagna and Bellman Farm Carrots
paired with Magnificent Wine Co. "The Originals" Syrah, Washington
This dish puts a twist on the Canadian meat and potatoes tradition. Chris hand selected the Yukon Gold potatoes in the oxtail and mushroom lasagna at Helmers Farm in Pemberton, BC, and the root vegetables were sourced from Bellmann Farm in Armstrong, BC.
Dessert
Vietnamese Banana Cake with Tropical Fruit Salad and Toasted Coconut Ice Cream
paired with Inniskillin Okanagan Riesling Ice Wine, British Columbia
The inspiration for the Vietnamese banana cake came from Mills' travels in Asia.
A special thank you to Chef Mills for such an outstanding dining experience and another thank you to both Norma Rosenthal and Allan Aquila for including me in the event!
For those of you interested in learning more about the James Beard Foundation as well as the calendar of chef dinners, check out their website here: James Beard Foundation
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
minal sharma exotica
thanks for your comment dear i am already foodista member ya defiantly i will add logo in my blog thanks for your intrust in me .....and your recipes are awesome | foodista | 2024-05-23T00:42:18.321809 | 2010-10-27T00:00:00 | {
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816 | Simple Halloween Cupcakes
By: Andie Mitchell
Published: October 29, 2010
Here is an easy and festive way to create Halloween-inspired cupcakes that both kids and adults will love!
Start by baking a batch of your favorite chocolate cupcakes, or try these moist and fudgy ones.
Next, whip up a bowl of classic buttercream (enough to frost the number of cupcakes you made) and tint it orange with either a few drops of red and yellow food coloring or use a coloring gel. Stir until you achieve a smooth, creamy consistency. At this point, you can also add a droplet of orange extract to make the buttercream burst with a hint of zesty citrus flavor, which I must say, complements the chocolate in the most intense way.
Spread two tablespoons of the orange buttercream on top of each cupcake and smooth with a butter knife.
Now, using a black decorating icing, like this kind from Betty Crocker, make a dot in the center, then two or three rings surrounding that dot, almost like a dart board.
Use either a very sharp knife point or a toothpick and pull outward from the center black dot to create your cobweb, repeating around the cupcake about six or so times.
Enjoy!
Basic Chocolate Cupcakes Basic Buttercream -Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
Rebecca
October 29, 2010
Wow, those look amazing! You should send in an entry for our Halloween cupcake contest while you still can!! http://www.partiesthatcook.com/pumpkin-spice-cupcakes-with-cream-cheese-buttercream-frosting/
Anna Johnston
Love these, so simple & yet so darn spookey ') | foodista | 2024-05-23T00:42:18.321809 | 2010-10-29T00:00:00 | {
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"authors": [
"Andie Mitchell",
"Anna Johnston",
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} |
817 | Today's Special: Movie & A Mixer
By: Andie Mitchell
Published: October 29, 2010
On November 19th, join with people from LA to Toronto and everywhere in between for the Movie & a Mixer North American celebration of food and family with Today’s Special!
The film will premier across the continent to packed houses, so get your tickets NOW for opening night at your local theater.
Tickets include an after party with your movie-mates that will be as delicious as the film at a local hot spot. Each city edition will be hosted by local event partners that are tied into the big picture.
Never before has a simultaneous party across the continent happened like this. Imagine chatting with friends and family from 20+ cities across the continent about the movie via text, Facebook, Twitter – could be a Guinness World Record?! Together we can help Today’s Special become the biggest Indie Film Opening EVER!
Click here to find your city and book tickets for the ultimate dinner and a movie: Today's Special
Check out Today's Special on Facebook: http://www.facebook.com/TodaysSpecial
Follow Today's Special on Twitter: @TodaysSpecial
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com | foodista | 2024-05-23T00:42:18.321809 | 2010-10-29T00:00:00 | {
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818 | Foodista Best of Food Blogs Cookbook - Prize Giveaway!
By: Andie Mitchell
Published: November 2, 2010
To celebrate the release of the Foodista Best of Food Blogs Cookbook, we're giving you the opportunity to win some fabulous prizes! This is your chance to get the first of its kind cookbook that features recipes from food bloggers from over 20 countries!
View Foodista Best of Food Blogs Cookbook in a larger map
How To Enter
1) BUY the cookbook on November 3, between 10 and 11 am PDT*.
2) FORWARD your order confirmation email to book@foodista.com.
Prizes
You'll be entered into a drawing to win:
$200 Gift Card from Amazon.com
$100 Gift Card from MadWine
Zojirushi Rice Cooker + Roger Ebert's The Pot and How to Use It
Andrews McMeel Cookbooks
Entry Details
Your order must be placed within this specific time period in order to qualify as a valid entry.
*Refer to your specific time zone below:
Pacific (PDT): 10 - 11 am
Mountain (MDT): 11 am - 12 pm
Central (CDT): 12 - 1 pm
Eastern (EDT): 1 - 2 pm
Every book you purchase gives you an entry into the prize drawing (for example, buy 10 books and get 10 chances to win).
Offer not valid where prohibited by law.
Don't miss this great opportunity!
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner? | foodista | 2024-05-23T00:42:18.321809 | 2010-11-02T00:00:00 | {
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"url": "https://www.foodista.com/blog/2010/11/02/foodista-best-of-food-blogs-cookbook-prize-giveaway",
"authors": [
"Andie Mitchell"
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} |
819 | Foodista Best of Food Blogs Cookbook- Seattle Release Party
By: Andie Mitchell
Published: November 4, 2010
In celebration of the release of the Foodista Best of Food Blogs Cookbook, we held a party last night at Local Color, a unique and funky art gallery in Pike Place Market, here in Seattle. A few dozen local friends, food lovers, and bloggers attended, some of whom had recipes published in the book! A special thank you to those now-published local bloggers who were able to attend: Jenn Davis of Amateur Gourmand, Langdon Cook of Fat of the Land, Jenny Richards of Purple House Dirt, Lynda Balslev of Taste Food, Lori Jablons of Stuff to Eat, Nicole Aloni of The Conscious Feast , Janelle Maiocco of Talk of Tomatoes, Denise Sakaki of Wasabi Prime, and Scott Heimendinger of Seattle Food Geek (who prepared a delicious pork sous vide).
We sipped wines that were hand selected for the event at Esquin Wine Merchants by our favorite wine buyer, Jameson. We ate small bites of recipes in the cookbook, prepared by Brett's Catering. And most memorably, we shared stories and laughs about the journey taken to get the Foodista Best of Food Blogs Cookbook from idea to print.
Enjoy these photos from the evening!
Comments:
Jenn
Amateur Gourmand was also there :) Thanks for putting the party together -- had a great time! | foodista | 2024-05-23T00:42:18.321809 | 2010-11-04T00:00:00 | {
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"authors": [
"Andie Mitchell",
"Jenn"
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} |
820 | Foodista Best of Food Blogs Cookbook Prize Winners!
By: Andie Mitchell
Published: November 6, 2010
The Foodista Best of Food Blogs Cookbook prize contest was a success! The cookbook, with all of your help, reached #1 in the Culinary Arts category on Amazon, #10 in Cooking, Food and Wine, and #111 in books overall! A very big thank you to all who added the cookbook to their collection and participated in the contest! Here are the winners:
$200 Gift Card from Amazon.com goes to Julia in Port Townsend!
$100 Gift Card from MadWine goes to Stacey in Boston!
Zojirushi Rice Cooker + Roger Ebert's The Pot and How to Use It go to Eve in Burbank!
My New Orleans by John Besh goes to Diane in Inglewood!
My Nepenthe by Romney Steele goes to Dolores in Portola Valley!
Poor Girl Gourmet by Amy McCoy goes to Geoff in Brooklyn!
The Blue Chair Jam Cookbook by Rachel Saunders goes to Heather in Seattle!
Bon Appétit Desserts goes to Victor in Pine Bluff!
Sur La Table's Gifts Cooks Love goes to Marlyse in Overland Park!
I Love Bacon! by Jayne Rockmill goes to Charles in Los Angeles!
Falling Cloudberries by Tessa Kiros goes to Jessica in Newport!
The Art and Soul of Baking by Sur La Table and Cindy Mushet goes to Sharlene on Bainbridge Island!
Comments:
Sharlene Martin
I just received my Foodista Blog Cookbook and love it. I'm ordering it for Christmas Gifts for all my foodie friends.
Thanks so much!!
binary plan
Thank You
The Given information is very effective
I will keep updated with the same | foodista | 2024-05-23T00:42:18.321809 | 2010-11-06T00:00:00 | {
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"authors": [
"Andie Mitchell",
"Sharlene Martin",
"binary plan"
]
} |
821 | Review: Cooking with Italian Grandmothers
By: Andie Mitchell
Published: November 5, 2010
I've traveled through Italy. In fact, five years ago I spent six months living in Florence, and then in Rome. And what I came back to the States with, other than a near-constant hankering for gelato, was an inspiration to find the freshest of ingredients and prepare dishes that were simple, rustic, and pure. I wanted to replicate the dishes I'd closed my eyes and “mmm”ed over, I wanted to share my ideas about eating locally, and I wanted to dig through my own Italian grandmother's recipe box to find the food of my heritage. Jessica Theroux's newly released cookbook, Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily, brings me back, not only to Italy and the eleven cities I dined in, but to the kitchens where Italian cuisine is born. Within the thick, brown-paper-wrapped binding, Theroux recounts her year spent traveling throughout the boot. She writes passionately about the women who opened their cupboards, their kitchens, and their hearts to her. Twelve women in all, each sharing their recipes for authentic Italian and their beliefs about food. Theroux affirms the idea that a meal is never just the ingredients it was made of, but a history and a tradition too. Cooking with Italian Grandmothers reads like a diary, a treasured recipe collection, and a photo album, all at once. I felt inspired by the nearly 100 hundred recipes, a few as classic and familiar as Lasagna, as unique as Saffron-Rice Pie with Spiced Tomato Jam, as involved as Pumpkin Tortelloni with Brown Sugar and Sage, and all as mouth-watering as Caramel Poached Pears with Prunes, Almonds, and Cream. The foreword of this beautifully crafted cookbook, written by Jessica Theroux herself, perfectly captures its essence: "Good cooking, the kind that feeds the soul and nourishes the body, is the result of listening openly and acting simply. All of the women in this book taught me something about the power of food to connect us; to ourselves, our history, our land, our culture, to our past and present moment." Add Cooking with Italian Grandmothers to your collection and you, too, will taste your way through Italy with Jessica Theroux. -Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
Charles G Thompson
I recently bought this book and can't wait to cook from it. Thanks for the write up (and reminder to pull it off my shelf!)
always cooking
I bought this book as a present for my mother recently. but I took a scan of the recipe for "spiced tomato jam" before gift wrapping it :-)
NewJersey xx
linux pbx am going to add per restaurants in new jersey. | foodista | 2024-05-23T00:42:18.321809 | 2010-11-05T00:00:00 | {
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822 | Review: Cooking for Isaiah
By: Andie Mitchell
Published: November 8, 2010
If you’ve been a regular reader of Everyday with Rachael Ray magazine, you’ll know that there is a section of the magazine, somewhere in the middle, where the former editor-in-chief, Silvana Nardone, creates a dish or dessert, and photographs the process. I think the section may or may not be called “Food Pornography.” I’ll double check and get back to you.
Anyway, this is quite possibly the highlight of the monthly issue for me. Every four weeks, I slip a five to the cashier, grimace at my expensive addiction to print media, and walk out of Safeway somewhat unnervingly excited to see what’s on my cooking and baking horizon.
The section with Silvana varied. Sometimes she was making a classic shepherd’s pie, sometimes she was rolling freshly fried donuts in cinnamon sugar, but every time, she was making my mouth water and inspiring me. This past Saturday night, I was invited to a cooking demonstration and celebration of the release of Silvana's newest cookbook, Cooking for Isaiah, held at Diane’s Market Kitchen in Seattle. The book is a collection of gluten and dairy-free recipes that Silvana created over the past three years since discovering that her 13-year old son, Isaiah, was gluten-intolerant.
As a talented and passionate cook and baker (in addition to her work in magazines, she owned a very successful NYC bakery for years), Silvana holed up in her kitchen and remodeled the dishes she’d been serving her son for years into ones that wouldn’t compromise his health or taste buds. The dishes in the book are some of the most traditionally beloved- things like brownies, cornbread, waffles, and pizza. And though each is tweaked to lack gluten and dairy, they preserve that signature flavor.
Silvana told the small group of us that she wanted to make the food that her son had grown up loving, the meals that were staples in her household for the ten years before Isaiah’s diagnosis, and replicating the true flavor of those dishes without two ultra-common ingredients, gluten and dairy, was challenging. The good news is that she has churned out dozens upon dozens of absolutely delicious recipes. The event allowed me to sample three of these recipes. I’ve got to tell you- I truly would never have known there was no gluten or dairy present in the bites that were served, and I like to think I have a pretty discerning palate, or at least, I know classic flavors better than I know basic addition and subtraction. Another issue we’ll have to discuss another day.
Scampi-Stuffed Roasted Shrimp. These were everything I love about traditional shrimp scampi- garlic, white wine, parsley-all tucked into a tiny pocket of butterflied shrimp.
Double-Decker Toasted Cornbread and Spicy Greens Stack. This cornbread was outrageously moist and so texturally interesting from the play of whole corn kernels and medium-grind cornmeal. I don’t have my own tried and true cornbread recipe that I’ve carved into stone yet, so this may be the one. Assuming that I figure out how to carve stone.
I also adored the dressing on this mixed green salad. It was spicy enough from the kick of Sriracha chili sauce, but had a lot more body and depth than most vinaigrettes. Perfectly poppy-colored too, since food that tastes good and looks good is always best.
Double Chocolate-Peanut Butter Pudding Pie, made with a chocolate Chex cereal crust (because Rice Chex are gluten and dairy free). This was one of my favorite all-time bite-sized desserts. Absolutely packed with richness and intense chocolate flavor. I will make this in the near future, just so that I can stop fantasizing about it and drooling on my clothing. My favorite take-home messages: 1.) Often times, removing the gluten from one’s diet (so basically all of the traditionally-made products containing flour on the market, though that’s just the start of where gluten is found), and the same can be said for dairy, means that in order to replicate classic gluten-full dishes, you must resort to using ingredients that are maybe less than wholesome. Things like potato and tapioca starches, and lots of other ingredients that lack some of the nutritional value that may be present in traditional wheat flour products. There are some folks who shun these things, because they’re not quite as natural or nutritious. I largely agree here (and that’s not to say that all gluten-free products are lacking in real ingredients or nutritional value- most are naturally derived and just fine). But Silvana noted that if you want to get a really authentic flavor in traditional baked goods- like brownies for example, you might have to use a blend of starches that aren’t so wonderful. She said that she has been questioned on the value of her flour blend. Where’s the nutrition? But she made a really great point- why do brownies have to have nutritional value? Sometimes we eat what we eat because it tastes spectacular and we find joy in that. Nutrition can be found in abundance in fruits, vegetables, grains, etc, so maybe sometimes, when brownies are beckoning, we make them the best way we know how. And for someone who had known and loved gluten-containing meals all their life, replicating taste was paramount. I love this. 2.) For gluten-intolerant folks, and for folks of all eating-persuasions, try using finely crushed rice cereals- like Rice Krispies for example- as bread crumbs for coating fried or baked food, for filling in meatloafs and meatballs, and for breaded toppings. They’re texturally the same, and the flavor is fairly neutral so they’re adaptable. Browsing the cookbook when I got home, I noticed a number of recipes I can’t wait to try. As a person who consumes gluten in as great an abundance as oxygen, I think it says a lot about this gluten-free cookbook that I adore it so. I’m grateful to have met Silvana, largely because she was as down-to-earth and lovely as I’d hoped, and also because I’ve been inspired to play around with the way I create meals and the ingredients I use everyday. You can order Cooking for Isaiah on Amazon here: Cooking for Isaiah. Check out Silvana’s blog, Dish Towel Diaries, for more fantastic recipes and gluten-free inspiration. -Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
Gwen
Have you seen the new cookbook from Amanda Simpson the blogger on Food Porn Daily? If you like that section in Rachel Ray's magazine you might like her cookbook.
Anna Johnston
Thanks for the review Cooking For Isaiah and these lovely Scampi-Stuffed Roasted Shrimp ideas. Been trolling through my fave blogs for ideas..., this is it :)
Amy
Rice Krispies are not gluten free. They contain Malt which is made from Barley, not safe for people with Celiacs.
Amy
Forgot to add I just bought this cookbook and love it. But use something besides Rice Krispies. | foodista | 2024-05-23T00:42:18.321809 | 2010-11-08T00:00:00 | {
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823 | Product Review: Tonnino Tuna
By: Andie Mitchell
Published: November 10, 2010
(source)
After sampling Tonnino Tuna in various prepared dishes at the International Food Blogger Conference this past August, I was certain it was delicious. A world better than any canned or jarred tuna that I had tasted before. But I left the conference thinking that although Tonnino makes a fine quality tuna product, I must have loved it at least in part because of the way the chefs had finessed it.
That was until a few weeks ago. Our friends at Tonnino, who were also sponsors at IFBC, sent us a box of a dozen varieties of tuna: Jalapeño, Oregano, Ventresca, Garlic, and their original flavor, all packed in olive oil. The shipment had no strings attached. We weren't even asked to review them or to provide any sort of feedback, private or publicly, about the tastes, the textures, and our thoughts on each jar. Our only direction was to enjoy them, a gift for our taste buds.
Now, we here at the Foodista office are fairly accustomed to receiving packages. Cookbooks, press releases, a few kitchen gadgets. But tuna? That was a first.
You should know that I just love tuna, but I'll be honest when I say that at first, I couldn't really imagine how quickly we would tear through twelve jars of tuna. I assumed months.
The dozen were gone in one week's time.
I kid you not.
The first day we unscrewed the bottle of tuna fillets with oregano and olive oil. We each dug a fork into the jar, drew a bite to our mouths, and we were hooked. The tuna gateway drug.
Every day after, the jars were the centerpieces of our lunches. Each and every variety was unique and boldly flavorful, nothing like the tinned tuna I had grown up loving. My personal favorite, the jalapeño flavor, is spicy and rich. The fillets of yellowfin tuna taste fresh, flaky, and rather moist. They don't require gobs of mayonnaise and in fact, none of us even gave a thought to making traditional tuna salad.
Who knew what a box of tuna could do to us?
If you enjoy tuna, I'd certainly recommend you try Tonnino. It's well worth the cost.
Find out more about Tonnino and how to order products on their website: TonninoTuna.com
Follow them on Twitter: @TonninoTuna
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
Jameson
I agree; I couldn't believe how good this tuna was when I had it at the IFBC. No mayo necessary!
Joanne
That certainly sounds a lot better than canned tuna. Canned is my last resort for something to eat with my lunchtime salad. I'd love to try those Tonnino tunas in a jar. I'll have to check out their products.
amish baby crib
This one looks like a very cool tuna! Thanks for this nice product review! Really helpful! | foodista | 2024-05-23T00:42:18.321809 | 2010-11-10T00:00:00 | {
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"authors": [
"Andie Mitchell",
"Jameson",
"Joanne",
"amish baby crib"
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824 | Las Vegas Taste Tour: Day One
By: Andie Mitchell
Published: November 12, 2010
(source)
About three weeks ago, I received an email invitation to spend three full days and nights in Las Vegas on a Harrah's Resort Taste Tour.
I reread the email three times just to be sure of its existence, and my sanity, and accepted. The details:
When you join us on November 12th through 15th, you’ll dine at eleven of our best restaurants, sample selections from the famous Bobby Flay, and have access to our top chefs including the world-renowned Francois Payard and Rock-N-Roll Chef Kerry Simon. During your stay, your taste buds will travel the globe, indulging in foods from France, Italy, China, and the American Southwest. In between meals, our top chefs and mixologists will teach you how to take your own recipes and drinks to the next level.
Here's what I took away from all of that: Dear Andrea, Las Vegas requests the pleasure of your company at its weekend-long wining and dining festival.
I've always done well with reading comprehension.
(source)
(source)
I've been to Las Vegas three times. In fact, I was just in Sin City this past July for the World Series of Poker. So while I'd like to think I know the lay of the land there, it's a place where you can constantly discover new hot spots, new restaurants, new clubs, shows, and excessive pizzazz. This time, I'll be a returning guest at Caesar's Palace, the hotel and casino I stayed at on my first trip to Vegas in 2007. My other trips were to The Rio and The Venetian, both of which were fabulous for different and unique eateries and atmospheres.
(source)
So as we speak, or communicate electronically rather, I'm en route from Seattle to Vegas for what should be a foodie frenzy. My own throwdown with the Strip. Follow along as I sample a dozen different restaurants, bars, casinos, and dessert spots. I'll blog all that I eat, drink, and lose in craps. Stay tuned!
Follow me on Twitter: @Foodista. I'll be tweeting all about my Vegas ventures under #LVTasteTour!
Comments:
Jameson
Andrea,
I didn't know you were a poker fan! Were you in the tournament?
Enjoy all the eating and drinking; I look forward to updates on Twitter!
Jameson | foodista | 2024-05-23T00:42:18.321809 | 2010-11-12T00:00:00 | {
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825 | Las Vegas Taste Tour: VooDoo Lounge & Cafe Martorano
By: Andie Mitchell
Published: November 13, 2010
Last night, the Harrah's Las Vegas Taste Tour kicked off at VooDoo Steak and Lounge, a sleek and sexy restaurant and night club in the Rio All-Suite Hotel and Casino. 51 stories high, the Voodoo Lounge is a two-floor hot spot with one of the very best views of Vegas.
The interior is dimmed and brooding, with heavy, dark and somewhat foreboding decor. It's what you'd imagine a witch doctor's lair to be. The curving bar area, flanked with lots of black and bronze wrought-iron, has opaque light boxes running across its top, and they constantly change in color, from teal to turquoise to purple to red.
Sitting on this counter, brimming rocks and martini glasses tint with cocktails the same color as the lights. They become potions, and once garnished with leaves, plants, and even dry ice, they're all effectively witchy.
The small group of bloggers and I were greeted by Eddie Perales, the master mixologist for Caesar's Palace. Eddie is the creator of all the fun, unique cocktails served at the resort. He is absolutely oozing with charm, enthusiasm, and confidence. He's got one of those infectious personalities, a smile that says “Hey! I know you!” I'd thumb through Merriam-Webster for the definition of charisma, but that would involve owning a dictionary.
Eddie's got a world-class reputation to boot. Several times over, he's been one of the three chosen mixologists to represent the USA in the Cocktail World Cup. I'd really like to get my hands on one of those entry forms. Or judging panel forms, rather. Eddie has also been entered into the Guinness Book along with that same USA team for most cocktails made in one hour (a number near 250 if my vodka, I mean memory, serves me correctly). Eddie was flipping, spinning, juggling, and shaking up four different drinks for us. A range of tastes from fruity, to herbal, to savory, and then, my favorite, his 'cooked cocktails.' Drawing from what he knows of molecular mixology, Eddie created a cocktail for us that blended caramelized apples, cloves, and other warmly spiced flavors, all of which he lit on fire in a pan. And once the cocktail was poured, he used a tiny blow torch to melt clove-infused sugar crystals onto a fresh basil leaf for garnish and aroma. That was such a fun experience to see and taste, partly because I love the rich flavors that reign in cold weather, and partly because I have a thing for blow torches. I loved that emphasis was placed on not only flavor, but look, and smell too, because really, what could be better than total sensory stimulation? After Eddie had sufficiently wowed us with his crazy cocktail skills, we were encouraged to create our own unique drinks, and each of our concoctions would then be entered into a little contest judged by the VooDoo Lounge staff. I thought long and hard about what to make and felt slightly intimidated as I roamed the bar area. But this little 'competition' was a blast. Getting to experiment with different ingredients, infusions, and fun mix-ins was a treat. I was also able to ask the 'tenders all about how they go about creating cocktails. I had to inform them that I'm accustomed to much more simplistic creations- essentially just shakers of a spirit with juice. Or shots. But I wanted to keep my dignity in tact for a bit longer. So, after a few too many “taste tests” with vodka-infused whipped cream, and only one incident involving my shirt, Belvedere, and muddled blueberries, I'll proudly tell you that my cocktail, which I titled the "Blue Basil," tied for first place! I started with a base of blueberries, which I muddled in a small rocks glass. To the blueberry paste, I added some black cherry simple syrup, followed by a fresh basil leaf (also muddled a bit to release the flavor), a splash of cranberry juice, an ounce of Belvedere vodka, and then a garnish of fresh blueberries and a dollop of vanilla-infused whipped cream. The whipped cream was actually added after the competition, just a way for me to get my daily dose of sweet cream. The few hours I spent at VooDoo Lounge were a blast. Cocktail hour, or three, served as the perfect aperitif for the second stop on my Vegas Taste Tour, a seven course dinner at Martorano's, if anything can prime you for that kind of thing. Martorano's is a self-proclaimed 'old-school' Italian eatery in The Rio. Chef and owner Steve Martorano is the mastermind behind the swanky supper spot, a throwback to his roots in South Philly. The interior is chic, clean, and modern. Classy and cool, just what you'd hope for in a place that celebrates classic gangster films. Dimly lit with cold-hued shadows, the walls are a clean, crisp white and each boasts silver-framed black and white photography and a dozen or so plasma screen televisions playing an endless loop of my favorite film, The Godfather II. The music, too, is old-school, and it falls in line nicely with the iconic nostalgia. Steve Martorano describes his kitchen style as “dinosaur cooking,” referring to the emphasis he places on tradition, quality, and the preservation of classic Italian cuisine. Each and every sauce that blankets the dishes is prepared individually, and to order. There is, in fact, a staff member in the kitchen whose responsibility is to cook pasta al dente. I have nothing but respect for such meticulous preparation. I can't help but celebrate chefs who value older world simplicity and quality. The menu, which I'm told was recently revamped, slightly bends the classics. Meatballs, pork gravy, and risotto are a few of the popular staples. But then there are more innovative ones, like fried calamari paired with sweet and spicy chili sauce. I was glad to see such a balance of traditional and modern tastes. Because as much as I love highly finessed and stylized, unique creations, I do love the comfort of a meatball or four. Portions are pumped up and definitively decadent, with each plate being enough to feed four. It reminds me of my mother, and my grandmother before her, hell-bent on stuffing me for ever-impending famine. Martorano's, like Mom, believes food is love. And isn't it? We were treated to a three course family-style meal, each course containing three or more separate and complete components. This allowed us to taste a bit of the best Martorano's has to offer. I don't know about you, but I just adore family-style meals. They create a sense of shared experience. They're the big Sunday dinner table, all comforting and warm. The meal began with this sweet, fruity martini, The Dean Martin.
1st Course
The Best Meatball Choice veal, beef, and ground pork in signature Martorano's gravy. I'll be bold and say it was among the best meatballs I've had. Each bite of the enormous ball was deliciously moist, well-seasoned, and the savory flavors of each of the three meats used really came through. Alongside the meatballs was a mixed green salad with tomato, red onion, cucumber, imported red wine vinegar, extra virgin olive oil, and parmigiano reggiano cheese. I really enjoyed this salad. All ingredients tasted fresh, crisp, and lightly dressed. A properly balanced blend of acidic vinegar and fruity olive oil. The three white dollops in the picture above are the house-made ricotta, a creamy complement to the meat. Eggplant Short Stack This was composed of layers of homemade mozzarella, vine ripened tomatoes, organic arugula, and aged balsamic vinegar. The eggplant was crispy and just the right thickness, without being greasy or heavy. The mozzarella was the standout though- pure, rich, and creamy. South Philly Calamari Fried to a crisp, then smothered in San Marzano tomatoes, hot and sweet peppers, and aged balsamic vinegar.
2nd Course
Chicken Downtown Chicken cutlet covered in ricotta cheese, spinach, mushrooms, vine ripened tomatoes, and fresh mozzarella. Rigatoni with Sunday Pork Gravy Fresh pork, San Marzano tomatoes, ricotta cheese, and parmigiano reggiano cheese. Lobster Francaise Cold water lobster tail, white wine, lemon, butter, and jumbo lump crab meat.
3rd Course
Carnegie Deli Cheesecake and Homemade Ricotta Canolli This cheesecake was one of a kind, and quite possibly among the best I've tasted. It was thick and satiny, the kind of thing that melts in your mouth. Gently sweetened and intensely rich. Each portion of my dining experience was wildly flavorful. It was apparent from the very first course that the chefs were using pure, fresh ingredients, all of the finest quality. Mozzarella and ricotta are made in-house daily, and both were easily as creamy and memorable as the ones I'd eaten while living in Italy years ago. Other cheeses are imported, as are the tomatoes, the olive oil, and the vinegars. The food at Martorano's is truly special, with a fantastic balance of old world meets new. After having read about the restaurant's focus on using only the best quality ingredients, I had high expectations. But the dishes I tasted last night far exceeded them. I highly recommend dining at Martorano's if you're in Las Vegas and looking for authentic, fine quality Italian. The portions are generous, meaning you'll be able to feed a big, hungry family with just two or three menu items. But don't limit yourself- the tender, giant meatballs, the crispy eggplant stack, the sweet and spicy calamari, and that thick slab of cheesecake, are all on my list of things you must try. Your taste buds will thank you.
Comments:
Jameson
Wowzers, what a night of eating and drinking! Did not know The Godfather was your favorite movie. I actually prefer The Godfather II. Discuss.
Anna Johnston
I've had a fascination with Les Vegas & all its wonders for ages & can't wait to visit (hopefully in 2011)..., so this post was a real buzz for me. Love the new/old blend of Italian flavours, great cocktail making skills you've got going on there too :)
Jim Reed
Have you ever seen the Vegas episode of Three Sheets. Zane Lamprey goes to Voodoo to see the bottle tossers, and ends up getting hit in the eye by a errant toss. This is a great bar to see firsthand.
India tours
A very nice informational blog.Keep on making such important blog post.Your work is really being appreciated by some one. | foodista | 2024-05-23T00:42:18.321809 | 2010-11-13T00:00:00 | {
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"url": "https://www.foodista.com/blog/2010/11/13/las-vegas-taste-tour-day-two",
"authors": [
"Andie Mitchell",
"Anna Johnston",
"India tours",
"Jameson",
"Jim Reed"
]
} |
826 | 11/20/10: Will Bake for Food!
By: Andie Mitchell
Published: November 16, 2010
On Saturday, November 20, in Seattle, sixty local food bloggers will turn their passion for baking into compassion through a bake sale supporting Northwest Harvest. For each can of food that people bring, they will receive tickets to spend on baked goods, locally roasted coffee and Skagit Valley apple cider.
Each local blogger is creating an item to offer at the sale, so be on the look out for goodies baked by everyone from professionals like Becky Selengut, author of multiple cookbooks and the site www.ChefReinvented.com or foremost expert on gluten-free baking and author of Gluten-Free Girl and the Chef, Shauna Ahern, of www.glutenfreegirl.blogspot.com, to local twitter sensations such as Jenifer Ward (found at www.twitter.com/jkwseattle), famous for her hand pies and other southern treats. Fresh from Gordon Ramsay’s MasterChef, goods will be in high demand from Emme Ribeiro of www.foodsamba.com and Linda Nicholson of www.saltyseattle.com. The full roster of bloggers and their amusing ‘Will Bake for Food’ photo shoot is available at www.willbakeforfood.com, under ‘Bloggers’.
Each of these bloggers has chosen to use their love of baking as a way to support the local institution, Northwest Harvest. All donations will support Northwest Harvest’s mission to be the most efficient hunger response program in the state of Washington. The entirely volunteer and donation supported organization supplies food banks around the state with a healthful foods. Extra tickets will be given out for donations that fit their dire needs: Gluten-free foods, diapers, and formula.
The Details:
Who: Seattle food bloggers, Northwest Harvest, and YOU!
What: Food bloggers from all over this fair city will be baking up their favorite tasty treats with proceeds benefiting Northwest Harvest.
When: Saturday, November 20th, 2010, 10am-2pm (or until we run out!)
Where: University Congregational Church, Ostrander Hall, 4515 16th Ave. NE, Seattle, WA 98105
Why: Because everyone needs healthy, nutritious food. Northwest Harvest supplies over 300 local food banks and food programs in our community.
How: Bring your sweet tooth, along with non-perishable food items or a monetary donation. For a list of the items Northwest Harvest needs most, click here. Special consideration will be given for donations of diapers, formula, and gluten-free foods.
About Northwest Harvest:
“Northwest Harvest, Washington’s own statewide hunger relief agency, provides a proven, successful, and cost-effective model for getting nutritious food to those who need it.
We strive to be the most efficient hunger response program in the state of Washington, withmore than 93% of our budget going directly to food distribution. Knowing that good nutrition is key to health, Northwest Harvest is committed to providing the freshest, most nutritious food possible to our clients. Fruits and vegetables account for over 65% of the food we distribute.
Last year we secured over 24 million pounds of food for distribution to more than 300 food banks, hot meal programs and elementary schools across Washington. We enable our partners to do more with their own limited resources, providing a combined 640,000 food services in their communities each month. Our food provides a bridge from temporary crisis to stability, allowing those on limited incomes to use their cash for medical expenses, housing, transportation costs, utilities, and childcare.
Northwest Harvest receives no city, county, state, or federal funding for operating expenses and relies solely on contributions from individuals, businesses, foundations, and other organizations. Much of our work is made possible by volunteers of all ages, who gave78,000 hours of their time last year to feed the hungry.”
Read more about Northwest Harvest and their amazing work on their website.
I urge everyone to spread the word and attend! Click here for more information about WillBakeForFood!
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
appliance repair
C'est une si merveilleuse ressource utile que vous fournissez et vous donner gratuitement absent de la charge. J'aime voir les sites web qui comprennent l'importance de fournir une ressource de qualité utile et gratuite. C'est le vieux ce qui se passe autour de revient programme. | foodista | 2024-05-23T00:42:18.321809 | 2010-11-16T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2010/11/16/112010-will-bake-for-food",
"authors": [
"Andie Mitchell",
"appliance repair"
]
} |
827 | Foodista Best of Food Blogs Cookbook Launch Party in the Big Apple!
By: Sheri Wetherell
Published: November 16, 2010
Last Sunday we had the New York City launch party for the Foodista Best of Food Blogs Cookbook at Beekman Bar and Books just down the street from the United Nations. Beekman's is a swanky cool below-street-level cigar bar with a vintage monkey theme, shelves stacked with old books, and comfy leather chairs to settle into and enjoy a fine Scotch - the perfect setting for our party. We noshed on recipes from the book such as Adana Kebabs, Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit, Bacon Caramels - plus a whole lot more! - and sipped on delicious Tawny Manhattans.
It was so wonderful to finally meet some of the winners (and their families and friends) in person: Kathy Patalsky (Cucumber Mint Tea Sandwiches, pages 4-5), Nikki Gardner (Gluten-Free Quinoa and Corn Flour Crepes with Strawberry-Maple Filling, pages 148-149), Shelly Huang (How Sweet It Is Sweet Potato Lasagne, pages 84-85), Peter Sherwood (Wicked Good Clam Chowdah, pages 54-55), Elyse Eisenberg Prince (Baked Lentil Cheeseburgers, page 108), Tramie Luong (Mango Avocado Ice Cream, page 158) who came all the way from Montreal, and Zaianne Kuhiri (Nasi Minyak/Malaysian Festive Rice, page 98) who traveled from Chicago! Check out some of the photos from the evening...
Congratulations to you all! Barnaby and I had a memorable evening and we hope you did too. Cheers!
Comments:
kathy patalsky
It was so lovely to meet you all as well! Such a fabulous book - I am so proud to be a part of the project. ~Kathy
NoRecipeRequired
Great list. Thanks for publishing. | foodista | 2024-05-23T00:42:18.321809 | 2010-11-16T00:00:00 | {
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"url": "https://www.foodista.com/blog/2010/11/16/foodista-best-of-food-blogs-cookbook-launchparty-in-the-big-apple",
"authors": [
"NoRecipeRequired",
"Sheri Wetherell",
"kathy patalsky"
]
} |
828 | Las Vegas Taste Tour: Serendipity 3
By: Andie Mitchell
Published: November 17, 2010
To begin day two of the Harrah's Las Vegas Taste Tour, our group headed out into the sunshine to brunch at Serendipity 3, the sweet eatery most famous for its over-the-top desserts. Namely, the Frrrozen Hot Chocolate.
Now, as an admitted sweet-seeker, knowing I was brunching at Serendipity, I woke up that morning with a deep craving for anything and everything maple-syrup-soaked or powdered-sugar-dusted. I figured a stack of pancakes to be in my very near future. I had an extra bounce in my step as I walked up to the hot pink palace.
Once inside, I was met, nose first, with caramel and that nutty sweet linger of freshly ironed waffles. Thick, drifting wafts of espresso cut through the sugar-spun air, and I was thankful for its power to snap me out of the sugar spiral I was winding into.
The décor inside Serendipity 3 is pure whimsy. Alice in Wonderland meets Willy Wonka and the Chocolate Factory. A girly girl's paradise. The word 'cute' comes to mind. Splashy orange and hot pink just about pop from rainbow pin-striped walls, giving the whole sweet spot a faint pink glow. Tables, heart-backed chairs, molding, and accents are all a clean, crisp white, a welcome contrast to the fluorescence. A big round face is painted on the clock. Light falls from ten or so chandeliers with colorful, large shade drums on the high ceiling, a style that pays tribute to the authentic Tiffany lamps in Serendipity's flagship shop in New York City.
Serendipity plays upon big and small. Inside the restaurant, the ultra-high ceilings give you a dwarfish feeling, not unlike Alice after she shrank. You become a kid in a pink polka dotted candy shop. It's a place where things that would naturally be small, like tea cups, are made big, like soup bowls. Not an individual portion in sight. Sundaes spilling out of chocolate treasure chests, milkshakes that require three straws, towers of Belgian waffles with whipped cream. You get lost in the food. It's what we all dreamed of at age seven. Actually, it's what I currently dream of.
Serendipity is largely thought to be a dessert spot, the place you go when you're hell bent on decadence. It's most famous for it's signature Frrrozen Hot Chocolate, a blend of 20 different types of chocolate. But what I discovered rather quickly, was that Serendipity's savory menu is as craving-inducing, if not more, as its sweet selection.
Once seated, each of us was presented with a menu. I love any establishment that provides me with an over-sized laminated menu. Really I do. It reminds me of being young and those big Sunday diner breakfasts I ate with my family.
The menu was just for browsing, though, because within ten minutes, our group was served one whopping order of each item on the brunch menu, so essentially, the contents of a supermarket. And by supermarket I mean Costco.
Each platter-ful was impossibly decadent and somehow more extravagant than the one before. As you'd imagine, my excitement level inched upwards at a rather alarming rate.
I should have expected as much, given that the first serving involved a drinkable blend of twenty chocolates, melting mini marshmallows, and graham crackers.
S'Mores Hot Chocolate
Frrrozen Hot Chocolate
This frozen treat is what makes Serendipity so well known. Or at least, it's the one menu item I had heard about several hundred times before dining there. I've got to admit, I'm a bit of a chocoholic and as milkshakes go, this fell flat for me. It tasted icy rather than creamy, and the chocolate flavor was a bit closer to standard hot cocoa mix than I'd like.
Orrreo Frrrozen Hot Chocolate
This version of the frozen treat was much better than the original. It was richer and creamier, with a more pronounced vanilla meets cookies 'n' cream flavor.
Banana Cream Waffles
sliced bananas and cream sandwiched between two jumbo waffles, topped with fresh berries, and drizzled with chocolate
Saints and Sinners French Toast Log
savory: bacon, sunny side up eggs, breakfast potatoes
sweet: fresh berries, whipped cream
The french toast was memorable. Thickly sliced brioche makes for the perfect egg-soaked, custard-flavored french toast if you ask me. I also like the play between sweet and savory.
The Hangover Omelet
bacon, french fries, mushrooms, cheddar
Several of the brunch orders were served with breakfast potatoes, which were just about perfect. My largest problem with home fries and hash browns at breakfast spots is that they get soggy and wet with oil, rather than maintaining their fried texture. These little wedges were deliciously salty, crispy yet not greasy, and had a tender mashed center. I would bet they were twice fried.
Central Park Omelet
egg white omelet with spinach, avocado, swiss cheese
Fried Eggs Benedict
corn meal crusted fried poached eggs, classic hollandaise, and ham steak, atop sausage gravy and house made biscuit
This eggs benedict was outstanding and easily my favorite dish. The freshly made biscuit was buttery, flaky, and tender, a fluffy bed for runny egg yolk and an insanely rich and creamy sausage gravy-hollandaise blend.
Holy Huevos Rancheros
chorizo, black beans, tomatillo salsa, queso fresco, pico de gallo
Fried Chicken & Waffles
half of a chicken, bacon waffles, breakfast potatoes, maple syrup, honey mustard
Lucky 7's
2 pancakes, 3 eggs, 2 sausage links, breakfast potatoes
Deep Fried Oreos and Ice Cream
deep fried oreos, cookies 'n cream ice cream, hot fudge, marshmallow sauce
I don't need to explain why fried oreos are divine. They're slightly salty-sweet and tossed in a corn flake batter before frying. My only wish was for them to have been Double Stuf Oreos, but that's just pure gluttony on my part.
Serendipity Las Vegas Treasure Chest
chocolate chest box, filled with assorted ice creams, cookies, berries, cakes...
At a whopping $77, this treasure chest is exclusive to the Las Vegas Serendipity 3, and legend has it that no one has finished it (or it's never been recorded). The general manager told us that once, a group of twelve men attempted devouring it and failed. This news makes me contemplate entering the competitive eating world. I did my best.
When all was said and eaten, and I had achieved a level of delirium unique to total sugar domination, I found myself asking, "Why is this place only known for the sweets?" Because contrary to my naturally sweet-inclinations, I quite liked the savory. Sure each and every item, savory and sweet, was over-the-top, decadent, and dreamy, but for the most part, the sweeter things like cake, brownies, and frrrozen hot chocolate tasted somewhat standard, and just as I'd expect them to. Tasty but not terrific.
Savory fare, on the other hand, like the fried eggs benedict, the plump sausage links, the savory french toast, and the breakfast potatoes are what would lure me back to Serendipity 3. Those and the chance to spend an hour inside a hot pink palace and feel ten again.
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com | foodista | 2024-05-23T00:42:18.321809 | 2010-11-17T00:00:00 | {
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"url": "https://www.foodista.com/blog/2010/11/17/las-vegas-taste-tour-serendipity-3",
"authors": [
"Andie Mitchell"
]
} |
829 | Explore Local Classes at TeachStreet!
By: Andie Mitchell
Published: November 18, 2010
I'm one of those people who just loves learning. I crave that newness, that optimistic feeling I get when I'm just starting to explore something that interests me. I often say that I was born to be a professional student, and I'm only half kidding when I picture myself perpetually in a desk, taking notes, and raising my hand with an obscene amount of gusto.
You can imagine how well this fixation on learning has translated into the food and cooking world.
For those of us who use Foodista, who love to cook, explore, and share recipes, cooking classes are a way to keep learning and experimenting. Very recently, I discovered TeachStreet, a place where I'm looking into lots of local classes for cooking and otherwise, and I'd like to share it with all of you.
TeachStreet is an online community that brings learners and teachers together. On one hand, it's a place where people who love to learn can find classes that are just right for them. On the other, it offers a public forum that helps teachers, coaches, and other experts share what they know. And they have a fantastic blog with their most up-to-date musing and findings.
The TeachStreet team encourages people to get out into the real world and learn something new, by connecting them with experts in their own neighborhoods who can teach them face-to-face.
Located in downtown Seattle, WA, it has launched in major cities all over the U.S. and has classes listed in more than 500 cities.
Check out local cooking classes, or really anything you're interested in, by exploring their website here: TeachStreet.com!
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com | foodista | 2024-05-23T00:42:18.321809 | 2010-11-18T00:00:00 | {
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"url": "https://www.foodista.com/blog/2010/11/18/explore-local-classes-at-teachstreet",
"authors": [
"Andie Mitchell"
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} |
830 | Thanksgiving Recipe Round Up!
By: Andie Mitchell
Published: November 19, 2010
Thanksgiving is just under a week away, and if you're anything like me, you're browsing cookbooks, scanning magazine racks, and channeling Julia Child for menu inspiration. Or, you're wishing you were somehow related to Ina Garten. Lucky for both of us, after a little searching through Foodista, I was able to find a selection of mouth-watering recipes that should fit beautifully into this year's feast!
Starters
Hot Spiced Apple Cider
Fennel and Orange Salad with Toasted Hazelnuts and Cranberries
Holiday Spiced Nuts
Cranberry Sauce
Pom-Apple Cranberry Relish
Cranberry Sauce in Cabernet Sauvignon
Turkey
Roast Turkey and Gravy
Cider Glazed Turkey
Brined and Roasted Turkey
Jerk Turkey
Turducken
Stuffing
Porcini Mushroom Stuffing
Herbed Stuffing with Chestnuts and Raisins
Cranberry Cornbread Stuffing
Sides
Mashed Celeriac with Mascarpone Cheese
French Quarter Green Beans
Green Bean Bundles
Lyonnaise Potatoes
Marbled Mashed Yukon Gold and Sweet Potatoes
Desserts
Cranberry Crumb Bars
Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting
Pumpkin Latte Creme Brulee
Apple Pie
Now tell me, what are you serving at your Thanksgiving table?
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com | foodista | 2024-05-23T00:42:18.321809 | 2010-11-19T00:00:00 | {
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"url": "https://www.foodista.com/blog/2010/11/19/thanksgiving-recipe-round-up",
"authors": [
"Andie Mitchell"
]
} |
831 | Tulalip, Tasted
By: Colin Saunders
Published: November 19, 2010
Having sinned and sauna'd in dens abundant, from Bali to Bangkok, from the Wynn to the Westin, your narrator feels uncommonly qualified to propose to the community of his peers an important if esoteric scientific discovery -- that the opacity of one's sweat in the sauna the morning after is a fair litmus test for the quality and quantity of one's sins the night before.
By this measure, The Tulalip Resort and Casino, located right here in the Great Pacific Northwest, leaves Reno and Tahoe a distant twelve lengths behind, and is making a move to join Las Vegas in the winner's circle.
I recently enjoyed the hospitality of said resort [disclaimer: this trip was comp'd to the author] for the second and now presumably annual Taste of Tulalip. The event was sold out, and indeed every seat upon which was sat as the first spoons rung glasses atop the beautifully decorated (though horrendously lit) tables in the Orca Room shortly after seven. Rumors of craigslist scalping only heightened the excitement of the ravenous crowd.
That crowd by the way was well dressed and enthusiastic, though their true origin remained a bit of a mystery. Were these locals? Seattle-ites lost at sea? White whales ambling over from Atlantic City? Unclear, though men and women alike shot barbed, envious looks in my direction as I escorted the elegant Miss M. into the room, towering over all in stature and glamour alike, four-inch (though comfortable, she claims) heels fortifying her presence.
The next 90 minutes were an exercise in indulgence. Seven glasses of wine, including a beautiful Charles Krug private reserve Cabernet Sauvignon, accompanied a truly exceptional meal. Indeed the Tulalip Resort recently won a James Beard award, and was honored by Travel Magazine as one of the top 100 hotels in the world.
Truth be told, this reporter has himself stayed at at least 100 nicer hotels in his travels. Moreover, though Executive Chef Perry Mascitti and Sommelier Tommy Thompson should be celebrated for their food and wine, unfortunately their overbearing presence, harsh voices, and low-brow, incessant interruptions overshadowed what should have been a pleasant meal. Service also detracted from the event, guests at our table were continually grabbing at over-zealous waiters' arms, clearing as yet un-emptied wine glasses. Of course your humble servant never once found himself with anything but an empty glass.
Next stop was not yet the hotel lobby but first the VIP after-party, where we enjoyed cigars and port sponsored by Cigar Afficianado and Graham's Ports, respectfully, respectfully. The young woman from Graham's Ports stood out as a shining beacon of knowledge compared to the dull presenters from dinner, whose name unfortunately is lost in the bottom of a goblet sized thimble of port.
The next eight hours were a flurry of blackjack, cigarettes, scotch, and roulette. Dostoevsky's dice, Coleridge's laudanum, Buckowski's jockeys, all stopped by that evening, just to say hello, great to see you, oh and by the way what else do you have in the cupboard.
And so as I sit forty-five minutes into my eucalyptus-scented steam, gelatinous drops of sweat splashing like milk drops photographed at 10,000 frames per second into the cedar floor, reconstructing the night before as so many manic frames in a Prokofiev accompanied Looney Tunes cartoon, I ask myself, why do I need to go anywhere else?
Comments:
Jameson
Colin, wish I could have been there with you. I enjoyed your Hunter S.-esque take on the Taste. And don't sleep on Reno; you've never seen me tear it up at the Peppermill! Woot!
George Foonman
Gosh, Colin, you sure are a flowery journalist. | foodista | 2024-05-23T00:42:18.321809 | 2010-11-19T00:00:00 | {
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"url": "https://www.foodista.com/blog/2010/11/19/tulalip-tasted",
"authors": [
"Colin Saunders",
"George Foonman",
"Jameson"
]
} |
832 | Mr. Coffee Coffeemaker Giveaway!
By: Andie Mitchell
Published: November 22, 2010
I can't even fathom beginning a morning without a cup of coffee, or at least, I don't want to. And after watching this video, it would seem that a lot of people feel the same.
The folks at Mr. Coffee want to prevent these unfortunate situations from happening to you, so they've offered to give one lucky Foodista reader a brand new coffeemaker!
To Enter: Just leave a comment below telling us how you take your morning cup of coffee! Then, we'll randomly select a winner and announce it tomorrow at 2pm PST! Good luck!
This contest has closed.
Comments:
monte
November 22, 2010
with half & half and a pain au chocolate!! weeeee....
Renee
I like my coffee with cream.
Tanya
I take my coffee with some soymilk in it, ok, lots of soymilk...or soy creamer! No sugar. Great giveaway!
Paul
My wife and I both love our morning coffee with 2% organic milk and demerara sugar.
Diana
I love coffee with half&half and plenty of sugar. Oh! and lately with some crumbled candy cane bits on top.
ShrinkMuch
I dig my cafe with half and half, a little on the sweet side with a dash of cinnamon ;-)
Noah
Little cream and a little sugar. Nice and simple.
suzanne
I've got to admit i take my coffee with almond breeze, love it :)
sinhyun park
Small coffee with cream please =)
danielle
Just a bit of creamer | foodista | 2024-05-23T00:42:18.321809 | 2010-11-22T00:00:00 | {
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"url": "https://www.foodista.com/blog/2010/11/22/mr-coffee-coffeemaker-giveaway",
"authors": [
"Andie Mitchell",
"Diana",
"Noah",
"Paul",
"Renee",
"ShrinkMuch",
"Tanya",
"danielle",
"monte",
"sinhyun park",
"suzanne"
]
} |
833 | Mr. Coffee Coffeemaker Winner!
By: Andie Mitchell
Published: November 23, 2010
...And the randomly-selected winner of the Mr. Coffee Keurig Single Serve Coffeemaker giveaway is...
Z of Glutton On A Budget!
Thanks to all who entered by leaving a comment! Stay tuned for more giveaways like this in the future!! | foodista | 2024-05-23T00:42:18.321809 | 2010-11-23T00:00:00 | {
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834 | Talking Cookies with Alice Medrich
By: Andie Mitchell
Published: November 24, 2010
Cookies have the tendency to get tossed aside as ordinary. Their familiarity makes them seem to be the kind of simple baked treats that could practically make themselves. If only.
Extraordinary baker, Alice Medrich, has proven otherwise. With the release of her 8th cookbook, Medrich pays passionate tribute to the cookie, and the art and wisdom behind making them divine. In Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies, Medrich shatters any notion that cookies are simple and uninspired and instead celebrates them for their physical and sensual appeal.
Chewy Gooey Crispy Crunchy is Medrich's journey to perfecting the cookie, in all its glorious forms. By exploring new flavors, playing with the modern palate, and re-imagining the most treasured of classics, Medrich's work reflects a more current culinary flair and breathes new life into the universally-beloved baker's dozen. She serves up her familiar macaroon and then spins it exotically into Spicy Carrot Masala Macaroons. Recipes are as comforting and true as Chocolate Chunk Cookies and as elegant as Cardamom Caramel Palmiers.
I should note that this collection of cookies is no ordinary cookbook. It's sectioned by cookie texture, with one dedicated to 'Crispy,' one to 'Chewy,' and so on. And it's extremely user-friendly, too. Just browsing the pages in the “Gooey” chapter, for instance, I was taken by the way Medrich not only perfectly articulated the spirit, the beauty, and the unique flavors of each chewy cookie, but the way she shared her seemingly limitless knowledge about best baking practices for that specific cookie riff. In explaining the methodology behind each and every variety, the reader gets a sense of the delicate nature of pastry creation. She's essentially holding the home baker's hand through the mixing, the stirring, and the browning in the oven. Medrich's passion is palpable.
And for those individuals with special dietary needs, Medrich has them covered. She offers gluten-free, dairy-free, low fat, whole grain, and even Weight Watchers point calculated recipes. There's hardly a thing I could think to add inside the binding of this cookie jar...err...book. She has completely covered everything from the proper measuring of ingredients to the most common questions she's asked, to the baking equipment she finds most useful.
Very recently, I was lucky enough to speak with Alice Medrich myself. She was as lovely as I'd hoped a person I admire so deeply to be. Going into our conversation, I was a cookie lover. But through hearing Alice speak so warmly, so fondly, so passionately about what I had believed to be a simple cookie, I've emerged with special reverence. Read on to find out more about Medrich's inspiration, her beginning in baking, and the cookie recipes she can't live without.
When and how did your passion for baking begin?
In the '70s, when I was twenty years old, I had just moved to Paris with my husband and the landlady who owned my little flat made me chocolate truffles for my birthday. It was an epiphany for me. They were rich, intense, and divine, and different than the ones I'd had in American because they were made with egg yolks and sugar rather than cream.
When I left France to come back to America, as a going away gift, I asked my landlady for her chocolate truffle recipe. After that, I had made the recipe my own and while going to grad school in Berkeley, California, I approached the owner of a little charcuterie asking if I could perhaps sell the truffles there. He accepted and so began my career in baking, which eventually led me me opening up my own bakery.
In your book, I found so many wonderfully inspired, innovative flavor combinations. Where does your inspiration for new recipes come from?
Cookies are a familiar subject. Everyone knows them. But cookies don't seem to get the same level of attention from chefs and bakers that other desserts do, and I think they deserve more. I think we need to reimagine them, to have fun, and to infuse those traditional recipes with our own modern culinary sensibility.
I like the idea of updating classics. I start with the familiar and branch out. You can take a cookie as basic and simple as a snickerdoodle, and instead of dusting it with cinnamon and sugar, dust it with cardamom infused sugar.
So many recipes that I see nowadays seem to be more more more- covered in caramel, then in marshmallow, and then ganache, and on and on.. How do you feel about this sensory explosion? Is there a such thing as too much?
I've always thought there to be a such thing as “too much.” But it's funny, because I did worry for a bit that I hadn't included enough ooey gooey in this cookbook. I see caramel and oozing creations everywhere- even a food editor friend of mine noted that caramel was all over the place- and I think ooey gooey gets old and kind of boring.
I believe strongly in always staying true to my own sensibilities and the flavors I love.
What do you find is different between making a cookie kid-friendly versus a more adult-friendly cookie?
Well, I don't know that there needs to be much differentiation between kid and adult cookies, because they're so lovable, but I will say that cookies in general seem deceptively simple and quick. Recipes tend to lull people into thinking that they require no precise skill or attention to detail. But cookies really do need precision in many ways. They're mini pastries, after all. You notice how much precision is required in baking a recipe when you take, for example, the recipe that's printed on the back of a bag of chocolate chips. If ten different people make that same recipe, each and every batch will taste uniquely different.
I see that you have cookie recipes that appeal to special dietary restrictions- like the dairy free or the wheat free cookies. Was it challenging to create a perfect flour gluten-free flour blend? Had you had any experience with gluten-free baking before?
I hadn't had any experience with gluten-free baking, but I really found it to be a wonderful process. I absolutely love a challenge. In fact, it's what I do best as a pastry chef. Taking a set of parameters and then creating something within those is fun and rewarding at the same time.
Creating a flour blend that works in my cookie recipes allowed me to experiment and to be more creative than I was used to. And the best part about it is that, largely, gluten-free baking and cooking is a new area to work in; it's not a completely trodden path.
You also have a great selection of low fat recipes. What are your thoughts on healthful baking- like replacing fats with other substitutes like applesauce, and using alternative sugars?
Years ago I wrote a cookbook, Chocolate and the Art of Low-Fat Desserts, and it won the James Beard Cookbook Award of the year. Not low fat cookbook of the year, not special diet cookbook of the year, just cookbook of the year. My point is, I don't believe in substituting or replacing fats or sacrificing taste and texture. It's not about replacing or removing those ingredients, it's about rejuggling and shifting. I only use real ingredients, whole and lovely ingredients in different combinations and varying amounts, because I want there to still be an intense pleasure that comes from the finished product.
What are the 3 baking tools you find most helpful in baking?
A digital thermometer for accuracy in temperature when baking
A few good quality, heavy, light-colored aluminum cookie sheets
A kitchen scale for accuracy when measuring ingredients
Do you think you would be able to pick your 2 favorite cookies? And if you had to pick your favorite texture, which would it be?
It's hard to choose favorites, but I think texture-wise I'd say crispy is my favorite. One really fantastic crispy recipe that is doable for most people is my Ultra Thin Chocolate Chunk Cookies because they have all of that rich toffee, browned butter, and caramel flavor, but with a less traditional texture than most chocolate chip cookie recipes. They shatter dramatically when you bite them, and have such a delightfully large, paper-thin flat shape.
The other one of my favorite crispy recipes that I think most people would like and find doable, though they're a bit more finicky, is my Coconut or Sesame Sticks. The flavor and texture combined are wonderful.
A special thank you to Alice Medrich for taking the time to share her wisdom and love of baking, as well as her beautiful cookbook with me!
You can order Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies on Amazon by clicking here!
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
photos courtesy: 1st Thing I Reach For
Comments:
Ashlei
Those cookies look great!
Thanks for stopping by my blog! Look forward to reading more of yours too :)
Ildy
Thank you for sharing this! I've been thinking about buying this book for a long time, now I'm confirmed!:) | foodista | 2024-05-23T00:42:18.321809 | 2010-11-24T00:00:00 | {
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"Andie Mitchell",
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835 | Beijing Noodle No. 9, Las Vegas
By: Andie Mitchell
Published: November 26, 2010
It's speculated, and it's been put into print by both the New York Times and the Wall Street Journal, that booming American cities with an otherwise diverse and expansive collection of ethnic restaurants, sometimes lack a number of authentic cuisines of mainland China. Maybe there are simply too many nooks and crannies of Asian cuisine to properly celebrate them all. Or maybe the ones in existence aren't as traditional as they could or should be.
Beijing Noodle No. 9, in Caesar's Palace Las Vegas, works to fill this void. The restaurant features a range of authentic regional Chinese cooking, effectively boasting a rich history of culinary tradition. The casual restaurant menu offers hand-pulled noodles, hand-rolled Shanghai house-made soup dumplings, Cantonese-style a la carte dim sum, roasted and braised meats, and live-to-table seafood.
During my recent visit to Las Vegas, I was able to spend an afternoon with Beijing native and executive chef of Beijing Noodle No. 9, Yu Li, and watch as he swirled, stretched, sliced, and spun a few different varieties of noodles. The man is an expert. Watching his precision as he threaded the dough into a million round strands made me appreciate all of the dishes the restaurant serves. If this was the level of attention being paid to the noodles, I thought, what finesse do the rest of the menu items receive?
Turns out, the chefs at Beijing Noodle No. 9 take tremendous pride in their skill and the maintenance of their culinary art. After our noodle-making session, our group headed for lunch inside the restaurant, a chance to sample the specialties. Walking in, patrons have an open view of the noodles being rolled and stretched from scratch. And to the back, there is a sprawling counter area to seat diners in view of an open kitchen. White-suited chefs are poised, purposeful, and quiet in what may be one of the cleanest of kitchens I've come across.
The design of the eatery is fresh, open, and contemporary. At the front of the restaurant, six massive aquariums filled with goldfish act as a corridor to an airy dining room. Since it was built during 2007 and 2008, as the Beijing Olympics were on everyone's radar, designer Yukichi Kawai attributes his inspiration to two Olympic landmarks, Bird's Nest and Bubble Pool. The ceiling and walls are completely covered in an ornate, laser-cut, Chinese flower motif, back lit with bright white light. The whole place seems to glow.
The dumplings and noodle dishes I sampled were delicious. Noodles are fresh and doughy and the pork broth they were steeped in for my first bowlful, Beijing-Style House Made Noodles with Sliced Pork and Mushrooms, was deeply layered and rich.
Sauces are savory, much less sweet, and lighter on the oil than ones I've tasted at other Chinese restaurants. A very welcome surprise. I'd recommend sipping one of the hand-squeezed fruit juices that the menu offers alongside your meal. The play of savory and sweet go a long way in terms of satisfaction.
The dim sum, too, was fantastically flavorful. Ground pork and shrimp were stuffed inside chewy steamed wonton skins, with just the right notes of spice.
And as my friend and dining companion pointed out, "One hint that a Chinese restaurant is serving authentic dishes is the presence of Chinese customers." Looking around the restaurant, and hearing the various languages spoken, I gained a sense that Beijing Noodle No. 9 is pleasing the taste buds of all visitors, native and foreign alike.
Click here to view the menu and learn more about viewBeijing Noodle No. 9
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
Kathy in Las Vegas
Lovely review, Andrea! This was all exactly as you have beautifully written & photographed...well done! Observing Chef Li was a special experience I'll not soon forget. Best regards! | foodista | 2024-05-23T00:42:18.321809 | 2010-11-26T00:00:00 | {
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836 | 12/2: Cooking with Chef Marcus Samuelsson in SF!
By: Andie Mitchell
Published: November 29, 2010
For anyone in the San Francisco area this Thursday, December 2nd, Macy's Culinary Council chef and Top Chef Master Marcus Samuelsson will be appearing at Macy's Cellar, Union Square for a free cooking demonstration inspired by the diverse cuisine found in American restaurants. Following this demonstration, Chef Samuelsson will be available to sign copies of his newest cookbook, New American Table, available for purchase at Macy's the day of the event.
Here are the event details:
WHO: Cookbook author, restaurateur, Top Chef Master and Macy's Culinary Council chef Marcus Samuelsson. Born in Ethiopia and raised in Sweden, Chef Samuelsson came to the U.S. and immediately made his mark in the culinary world. His cookbook, New American Table, celebrates both the regional American cooking that Samuelsson has grown to know and love, and the diverse ethnic-driven cuisine he found in the United States.
WHAT: A cooking demonstration and book signing
WHEN: Thursday, December 2nd at 6:00 PM
WHERE: Macy's at Union Square, Macy's Cellar, 170 O'Farrell St., San Francisco, CA 94102
RSVP: Customer RSVPs are recommended but not required. Reserve your seat by calling 1-800-786-2665. This event is free.
Click here for more information!
Comments:
Denise Michaels...
Wow! Sounds like a fun event. I'm a big fan of the Top Chef shows. Hope they do something like this at a Macy's or other store in Las Vegas. I'd be there.
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"authors": [
"Andie Mitchell",
"Best Free Antivirus",
"Denise Michaels...",
"The various Abo...",
"buggy",
"fingertip pulse...",
"flaxseed oil vs..."
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} |
837 | Turkey Pot Pie with Cornbread Crust
By: Andie Mitchell
Published: November 29, 2010
Just short of making a scrapbook, I’m not entirely sure there’s a way to appropriately celebrate the feast that was Thanksgiving. Sure there was roasted turkey…there was cornbread dressing, brown sugar mashed butternut squash, roasted brussels sprouts, green bean casserole with a mustard mascarpone cream sauce, cranberry orange chutney… And though I may have politely squealed into my napkin when I repeatedly constructed the perfect forkful of turkey, stuffing, and cranberry orange chutney, and even though my family asked me kindly to refrain from dragging my tongue on my dinner plate, and even though my pre-meal version of “Grace” included a list in which the first seven things I claimed to be thankful for this year were plated on our table, and even though I considered erecting an ice luge to more efficiently guzzle cranberry sauce… I just don’t know that these things properly portray a Thanksgiving well spent. Or well eaten, to be clear.
But these might… Freshly made caramel apple pie with streusel topping and all-butter pastry dough, served warm with a scoop of vanilla bean ice cream. German chocolate pecan pie drizzled in chocolate ganache and served with a dollop of maple whipped cream. Spiced pumpkin custard pie with homemade gingersnap crust and a top layer of cinnamon whipped cream.
I know. Even typing them, I teetered precariously on the edge of sweet, euphoric oblivion. Imagine. You see, I cannot be asked to choose one dessert to prepare. It’s asking too much of me. And I’m nothing without my eccentricities and reverence for decadence. So I baked and plated three intensely rich, over-the-top, heaven-really-does-exist pies, each with their own special garnishes, and called the trio a dessert sampler. And then I thanked myself. And then I gave to myself. And then I smiled. And then I spent a solid forty minutes in heaven, hotly debating peanut butter, bacon, and banana sandwiches with Elvis. He hasn’t tried Fluff, he tells me.
But then I returned to reality, turned the lights out in my kitchen, said two prayers that by morning technology would advance so wildly while I slept that I’d be able to pick up a robot to clean said kitchen in the Black Friday sales, and drifted to sleep with a semi-permanent whipped cream mustache. And today is a new day. There’s a world of fun to be had with leftover turkey, and this turkey pot pie recipe that I’ve plastered here is my favorite, just after turkey-stuffing-cranberry sauce sandwiches. Tender chunks of leftover turkey, sweet softened carrots, celery, onion, and green beans, swimming in a rich, creamy gravy, and nestled under a blanket of sweet, gritty cornbread. The crumbly topping serving as the perfect sponge for the flavorful sauce. Here’s the beautiful part: the luscious sauce that lays like cashmere over the turkey and vegetables? It’s healthy, light, and wholesome. It’s made with a roux of olive oil and flour and then a streaming in of chicken or turkey stock, yielding a thick, glossy gravy. It makes a decadent, comforting dish a bit lighter than those that call for cream and butter. And I probably don’t need to tell you, but it pairs beautifully with cranberry sauce.
Here's the recipe:
Turkey Pot Pie with Cornbread Crust
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
VOIP kt
rpslyvkhz hosted pbx systems | foodista | 2024-05-23T00:42:18.321809 | 2010-11-29T00:00:00 | {
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838 | What's Your Morton Salt Secret? Contest
By: Andie Mitchell
Published: December 6, 2010
Morton Salt has one of those brand icons that I recognize almost immediately. It's been a staple in my kitchen forever, the same navy blue salt canister with an umbrella-toting girl clad in a yellow dress and mary janes. It's as familiar and lovable to me as my favorite Marshmallow Fluff container, though I might be less generous globbing salt on a peanut butter sandwich.
Well, not only does Morton Salt have a new Facebook fan page, but they're hosting a contest to find the best and most unique use of their salt and they've offered up some great prizes for a few very lucky winners!
Details:
Share a photo with a description of your secret use of Morton Salt between November 29, 2010 12 pm (PT) and January 10, 2011 11:30 pm (PT) and you could win a $1,000 AMEX® Gift Card and a Morton Salt Prize Pack!
How to Enter:
Take a photo and include a description that features your secret use of Morton Salt.
Click the Submit Entry tab and follow the steps provided.
Tell your friends to come to Brickfish and vote for your entry!
Rewards:
Grand Prize: One grand prize winner, selected by Morton Salt from the top 50 eligible entries, will receive a $1,000 American Express® gift card and a Morton Salt prize pack containing a Morton Salt recipe box with recipes, a Morton Salt fleece blanket with the Morton Salt Umbrella Girl logo, and a Morton Salt golf umbrella.
Runner-Up Prize: Four runner-up winners, selected by Morton Salt from the top 50 eligible entries, will receive a Morton Salt prize pack which includes a Morton Salt recipe box with recipes, a Morton Salt fleece blanket with the Morton Salt Umbrella Girl logo, and a Morton Salt golf umbrella.
Sweepstakes: Each sweepstakes week during the Sweepstakes Period 11/29/2010 – 1/10/2011 one winner who signs-up for the sweepstakes by filling out the form in the Campaign Highlights area of the What’s your Morton Salt Salt Secret? Contest or who opt-in from the Submit Entry tab, will be randomly selected to receive a prize pack which includes a Morton Salt recipe box with recipes, a fleece blanket with the Morton Salt Umbrella Girl logo, and a Morton Salt golf umbrella.
Click here for more contest details!
Become a fan of Morton Salt on Facebook: http://www.facebook.com/MortonSalt | foodista | 2024-05-23T00:42:18.321809 | 2010-12-06T00:00:00 | {
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839 | Holiday Cookie Round Up!
By: Andie Mitchell
Published: December 7, 2010
Photo Source
It's time for me to get out my cookie cutters... To brace myself for an impending flour snowstorm... To walk gently on a buttery ice rink of a kitchen floor... To consider my to-do list incomplete unless it concludes with five dozen gingerbread men... And to consider cookies the mainstay of my diet.
It's holiday cookie time.
What I'm thinking, or hoping, rather, is that you may be in the same sugary situation. If so, here are some fantastic cookie recipes that the Foodista community is baking up this holiday season! Bake a few dozen to parcel as gifts, in festive boxes or bags tied with colorful ribbons. Hoard some for yourself. Tote a trayful of sweets to any party you attend! You'll be in the good graces of nearly everyone you know, especially Santa.
Italian Cookies
These are sugar cookies with an Italian accent. Olive oil, orange zest, and lemon make these cookies unique and delectable.
See the Recipe
German Chocolate Crinkle Cookies
German chocolate cake meets crinkle cookies. Yum!
See the Recipe
Peanut Butter Kisses Cookies
A delicious peanut butter cookie with a chocolate kiss in the center. Who can resist?
See the Recipe
Peppermint Snowballs
These snowballs are the prettiest treat to adorn your cookie plate. Dressed in white confectioners sugar they are sure to get you in the holiday mood.
See the Recipe
Holiday Cutouts
Holiday cutouts are the cookies memories are made of. Get creative with your family and spend an afternoon decorating these sweet treats.
See the Recipe
Gingerbread Cutouts
Who can resist a Gingerbread Man? With colorful outfits and a spicy flavor he's simply divine.
See the Recipe
Almond Snowball Cookies
Melt-in-your-mouth delicious vegan cookies everyone can enjoy.
See the Recipe
Cranberry Bark
No cookie plate is complete without a delicious bark. This cranberry bark uses a seasonal ingredient and adds color to your plate.
See the Recipe
Persimmon Ginger Holiday Cookies
A North Carolina tradition sure to be nostalgic for some. For the rest of us, it's an exotic treat!
See the Recipe
Lonely For London Cookies
These cookies were inspired by the Cadbury Whole Nut Bars sold in London. With hazelnuts and chocolate they're sure to wow.
See the Recipe
Cartellate
Traditional Pulgiese fried pastries filled with roasted almonds, honey, spices and chocolate. A truly decadent treat!
See the Recipe
Apple Pie Bars
Who says you need a plate and fork to eat pie? These yummy bars pack pie flavor into a tidy bar.
See the Recipe
Comments:
GFree_Miel
Your cookies look absolutely beautiful! I can't wait to start making Christmas cookies. | foodista | 2024-05-23T00:42:18.321809 | 2010-12-07T00:00:00 | {
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"Andie Mitchell",
"GFree_Miel"
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840 | Video Interview with Chef Richard Blais
By: Andie Mitchell
Published: December 9, 2010
We all know how overwhelming it can be to cook and bake during the holidays, especially in the midst of marathon shopping trips, gift wrapping, and tree trimming. Everyone is in the same boat, toting treats to parties, preparing for big holiday feasts with family, and probably wishing they knew a few secrets to making it all less stressful. This morning I had the opportunity to interview a chef who graciously offered some help. Chef and restaurateur Richard Blais, a favorite from Bravo’s “Top Chef: Chicago,” is known for creating the most delicious of dishes using global ingredients and modern cooking methods. During our conversation, sponsored by LG Electronics, Chef Blais shared his tips for organization, do-ahead preparations, and must-have appliances for cooking like a pro during the holiday season!
About Chef Richard Blais: Richard Blais is a recipient of Gayot Guide’s ‘Top Five Rising Chefs of 2005,’ and has appeared on BRAVO’s Emmy Award winning series ‘Top Chef’ and ‘Top Chef Masters’ and on the Food Network’s ‘Iron Chef America’ and ‘Food Detectives’. He has been featured in numerous publications such as The New York Times, Sports Illustrated and Food & Wine Magazine for his creative take on American food. He resides in Atlanta with his wife and daughter. For more, visit: www.richardblais.net. -Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
always cooking
great interview - a lot to absorb there. This guy has quite the credentials in the kitchen! | foodista | 2024-05-23T00:42:18.321809 | 2010-12-09T00:00:00 | {
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841 | Giveaway: Art of the Slow Cooker Cookbook and App!
By: Andie Mitchell
Published: December 10, 2010
Chronicle Books just released an iPhone app based on the fabulous cookbook, Art of the Slow Cooker, by Andrew Schloss. This inspired app includes 30 of the book's best recipes for soups, stews, braises, classics, and sides.
Andrew Schloss is a best-selling author and food writer based in Pennsylvania. Of the twelve cookbooks he's created, his most recent include Homemade in a Hurry and Mastering the Grill.
Recently, I was able to ask Andrew a few questions about his love of slow cooking:
When and why did you start using your slow cooker to create meals and desserts?
I started using a slow cooker as part of my work as a recipe developer. I am intrigued by how food responds to different cooking methods. Slow cookers are especially interesting because there is so little evaporation during cooking, which makes it easy to keep food moist, but creates challenges for thickening sauces and concentrating flavors.
What are your three favorite recipes to make in a slow cooker?
I like using my slow cookers to make dishes that are better made in a slow cooker than any other cooking method. Some of my favorites are hearty meats like lamb shanks and brisket. There are terrific recipes in the app for braised lamb shanks with prunes (I love dark meats with fruit) and sweet and sour brisket. Fibrous root vegetables, like beets, rutabaga, turnips, and sweet potatoes are phenomenal in a slow cooker. You asked for three, right? Baking, I guess, just because it's fun. Cakes, like fruit cakes, that tend to dry and darken in an oven are improved by baking in a slow cooker. Cheesecake also comes out exceptionally creamy.
Where does your recipe inspiration come from?
I love solving problems and being helpful, so understanding the needs of my readers and trying to come up with simple creative solutions to help them get dinner on the table easily and deliciously is my greatest inspiration.
GIVEAWAY:
To celebrate the app release, Chronicle Books has offered to give one lucky Foodista reader a copy of Art of the Slow Cooker, and another reader the Art of the Slow Cooker App!
For your chance to win the book or the app, leave a comment here with the name of your favorite meal or dessert to make in the slow cooker by Monday 12/13! We'll randomly select two winners and announce them on Monday!
Thank you to Chronicle Books and Andrew Schloss for the fabulous book and app!
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
Corinne
December 10, 2010
Hi - with my slow cooker I love making Beef and Mushroom stew plus slow cooked lamb shanks - these are both my favourites especially in winter! I can't say I have ever made dessert in mine but after reading about the cheescake above I'm going to be giving that I try soon!
Ashley
Slow cookers are a working woman's dream, especially b/c you can put almost any grade of beef in them and it becomes magically tender and delicious. Still trying to master the corned beef brine for the slowcooker, but it's getting there. The only dessert i've made in the slowcooker was applesauce, but it was amazing. Thanks for the post!
Nelson R
Slow cooker favorite is Lamb Shanks. Their slow braising over the hours just brings out the best in them!
Kristin
My fave is still CHICKEN & DUMPLINGS! As a Southerner, I scoffed to think it could be done in a slow cooker & then tried recipe in 'The Gourmet Slow Cooker'. Well, I wuz wrong! See pg 17-18 in Lynn Alley's book! Perfect for cold weather comfort food.
danielle
I love my slow cooker chicken soup http://mostlyfoodandcrafts.blogspot.com/2010/09/jewish-penicillin.html
Tran
I ADORE slow cooking!!! My favorite dish out of a slow cooker is bo kho .. Vietnamese slow cooked beef with carrots and potatoes. Eat with fresh baked french bread.. YUM!
Kathy
I love making my slow cooker chili pot roast!
Ina
My favorite slow cooker recipe is baked beans.
Blair
This books looks fantastic!! My favorite thing to make in a slow cooker is soup!!!! Especially in the winter! Also love to make some baked bread to go with it! Yummy!!!! | foodista | 2024-05-23T00:42:18.321809 | 2010-12-10T00:00:00 | {
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842 | Art of the Slow Cooker Giveaway Winners!
By: Andie Mitchell
Published: December 13, 2010
Thank you to all who commented for a chance to win a copy of Art of the Slow Cooker and the Art of the Slow Cooker App!
And now...the winners:
Art of the Slow Cooker cookbook goes to Corinne!
Art of the Slow Cooker App goes to Tran!
For a sneak peek into the delicious desserts that Art of the Slow Cooker has to offer (both in the book and the app), chef and author Andrew Schloss offered to share this gooey Banana Bread Pudding recipe with all of you! Enjoy!
Slow-Cooked Banana Bread Pudding
From Art of the Slow Cooker: 80 Exciting New Recipes by Andrew Schloss, published by Chronicle Books
Makes 6 to 8 servings
Soft and pudgy, cozy and unchallenging, sweet and a tad plain-these might not describe an ideal date, but when you're talking about bread pudding, nothing could sound more attractive. I love bread pudding so much that I have almost stopped making it, lest I balloon into a bread pudding myself. So it was with special appreciation that I dove into this creation as it emerged from my slow cooker. The subtle, steady warmth of a slow cooker is ideal for puddings, which have a tendency to curdle if they get to hot or cook too fast. However, they also mustn't cook too long, which means you will need a slow cooker that will automatically switch to warm at at 3 hours, or you will have to make it on a day when you can be around to monitor it. The pudding will reward your vigilance with mild weight gain and extreme contentment.
Ingredients:
1 tablespoon unsalted butter, cut in small pieces, divided
2 ripe bananas, finely chopped
3/4 cup sugar, divided
7 slices firm bread, white or whole wheat, cut in 1-inch squares
2 cups milk
2 eggs
1/2 teaspoon vanilla extract
Pinch of salt
1/8 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
Directions:
1. Heat 1 teaspoon of the butter in a medium saucepan over medium heat. Add the bananas and cook until they begin to soften, about 1 minute. Add 1 tablespoon of the sugar and cook until the sugar dissolves. Toss the bananas and bread together in a mixing bowl and mound in a 1-1/2 quart soufflé dish; set aside.
2. Add the milk to the saucepan, and heat over medium heat, stirring often until bubbles form around the edge of the pan. Stir 1/2 cup of the remaining sugar into the milk until it dissolves; stir in the vanilla and salt; remove from heat and rest for 5 minutes.
3. Whisk together about 1/3 of the milk mixture and the eggs in a small bowl. Then stir the mixture back into the remaining milk. Pour over the bread and bananas. Cover with a sheet of plastic wrap place a saucer small enough to fit inside the rim of the soufflé dish on top of the bread. If the weight of the saucer is not sufficient to submerge the bread beneath the surface of the milk put another saucer on top. Set aside for about 20 minutes until the bread has soaked up must of the milk. Remove the saucer(s) and the plastic wrap.
4. Meanwhile, mix the nutmeg and cinnamon with the remaining 3 tablespoons sugar in a small bowl and sprinkle over the surface of the pudding. Dot the top of the pudding with the remaining butter and cover the top of the dish loosely with foil.
5. Place inside a 6-quart or larger slow cooker and pour enough boiling water into the crockery around the soufflé dish to reach 1-inch up the side of the soufflé dish. Cover the top of the cooker with a folded kitchen towel and top with the lid. Cook for 2 to 3 hours on high until a tester inserted in the center comes out with just a few specks clinging to it. Remove the pudding from the cooker and cool for at least 10 minutes or to room temperature.
6. Preheat a broiler. Place the pudding under the broiler about 6 inches from the heat. Broil until the top browns lightly, 4 to 5 minutes. Serve warm or at room temperature. | foodista | 2024-05-23T00:42:18.321809 | 2010-12-13T00:00:00 | {
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"url": "https://www.foodista.com/blog/2010/12/13/art-of-the-slow-cooker-giveaway-winners",
"authors": [
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843 | Katz Gluten Free 'Box of Katz' Giveaway!
By: Andie Mitchell
Published: December 13, 2010
Katz Gluten Free, known for delicious gluten free breads and baked goods, recently released two new products: Vanilla Rugelech and Frosted Chocolate Cupcakes!
Vanilla Rugelech
The original, famously delicious taste and rich vanilla flavor of these rugelach make for a mouthwatering treat, which is perfect for dunking in a glass of milk.
Frosted Chocolate Cupcakes
Fulfill your cravings with this delectable, rich Chocolate Frosted Cupcakes with Colored Sprinkles.
To celebrate the holiday season and their new bakery additions, Katz Gluten Free is hosting a Winter Raffle for a chance to win a box stuffed with one of each and every item in their bakery as well as a second box containing 10 additional baked goods of the winner's choosing! Click here to visit the official entry page to enter for a chance to receive some fabulous gluten-free products!
For more information about Katz Gluten-Free, and to order their products, visit their website: http://www.katzglutenfree.com
Follow Katz on Twitter: http://twitter.com/katzglutenfree
Become a fan on Facebook: http://www.facebook.com/KatzGlutenFreeBakery
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
Barnaby Dorfman
Wow Vanilla Rugelech sounds great!
Kathryn
Some of the Katz products look wonderful but we have to avoid artificial colors because they cause migraines at our home. So far those are the only Katz products I've seen in local stores. If your products were all natural I'd love to try them all. =-) | foodista | 2024-05-23T00:42:18.321809 | 2010-12-13T00:00:00 | {
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"authors": [
"Andie Mitchell",
"Barnaby Dorfman",
"Kathryn"
]
} |
844 | Spice Up Your Holidays With Thai Kitchen!
By: Andie Mitchell
Published: December 14, 2010
The holidays are fast approaching, which means lots of time with family and friends – and the same traditional holiday food, year after year. This year, Thai Kitchen has offered to help all of us avoid the meat-and-potato burnout and add some variety to the holiday season with creative, flavorful Thai-influenced dishes.
Last week, the company sent me some products to sample. Fish sauce, red curry paste, you name it. And while I'm excited to try each and every one of them, it was seeing the lone can of coconut milk that sent me straight to my kitchen.
Double Coconut Cupcakes
Double Coconut Cupcakes
I baked two dozen impossibly tender and coconut-infused white cupcakes. These petite cakes are easily among my favorite desserts. They've got one heavy dose of coconut from the milk, which adds tremendous moisture, and another from sweetened flakes of coconut. The milk is thick and rich, and it has the most lovely aroma. I've used it before in Thai dishes with delicious results, but pouring it into my desserts has been even better. I'd venture a guess that it can be used in place of cow's milk and other nondairy milks in baking with beautiful results, as the flavor is fairly subtle.
A big thank you to Thai Kitchen for allowing me to try my hand at baking with their coconut milk! And because I don't believe in the phrase, "too much of a good thing," we've got another coconutty recipe to try below! Thai Kitchen has shared with me a recipe that sounds better than any holiday dessert I've come across this season: Coconut Pumpkin Bread Pudding! Enjoy it, and if you decide to try it, let us know how it turns out!
Coconut Pumpkin Bread Pudding
Prep Time: 15 minutes
Cook Time: 40 minutes
Makes 16 servings.
2 cans (14 oz. each) Thai Kitchen® Coconut Milk
4 eggs, lightly beaten
1 cup sugar
1 cup canned pumpkin
1 tbsp. pumpkin pie spice
1 tbsp. vanilla extract
8 cups challah, French or Italian bread cubes
1 cup flaked coconut
1 cup chopped pecans
Spiced Maple Syrup (recipe follows)
POUR Coconut Milk into large bowl. Mix with wire whisk until smooth. Add eggs, sugar, pumpkin, pumpkin pie spice and vanilla; mix until well blended. Add bread cubes; toss to coat well. Pour into greased 13x9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans.
BAKE in preheated 350°F oven 35 to 40 minutes or until knife inserted in center comes out clean. Cool slightly on wire rack. Serve bread pudding with Spiced Maple Syrup.
Spiced Maple Syrup: Mix 1 cup maple syrup, 1 teaspoon vanilla extract and 1/4 teaspoon pumpkin pie spice in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once.
For more information on Thai Kitchen and to order products, visit their website: http://www.thaikitchen.com/
Comments:
MrsLavendula
those cupcakes would look great as holiday give a ways!
assurance
thanks for your post and it is nice of you to share it here, there are so many information.
Aerodeven
thanks.good topic. very good!
French Furnitur...
The post is written in very a good manner and it entails many useful information for me. I am happy to find your distinguished way of writing the post. Now you make it easy for me to understand and implement the concept. | foodista | 2024-05-23T00:42:18.321809 | 2010-12-14T00:00:00 | {
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"authors": [
"Aerodeven",
"Andie Mitchell",
"French Furnitur...",
"MrsLavendula",
"assurance"
]
} |
845 | Alice Medrich's Sticky Pecan Bites
By: Andie Mitchell
Published: December 17, 2010
After my recent interview with baker extraordinaire Alice Medrich regarding her latest cookbook, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, I was eager to set out on my own cookie extravaganza. With holiday parties to attend, the timing was perfect.
The first recipe I adapted and baked from her book yielded these adorable Sticky Pecan Bites.
They're essentially itty bity cinnamon buns with a flaky and perfectly tender cream biscuit dough. That darkened inner swirl is made rich with a smearing of softened butter and warmly spiced with cinnamon sugar. Since each of the bites is baked upside down in a mini muffin tin, the brown sugar caramelizes and oozes downwards to form a gooey syrup around a toasted pecan half. The best part, other than having two dozen cookies in your kitchen, is that the recipe is simple and straight forward.
They're lovely when just turned out of the pan and eaten while still warm.
Here is how I made them:
Place one pecan in each of the 24 cups of two mini muffin tins.
In a medium bowl, stir together brown sugar and cinnamon. Set aside.
In a large bowl, whisk flour, baking powder, and salt.
Pour heavy cream into the center of the flour mixture and stir until just combined.
On a lightly floured surface, roll out the dough into a rectangle roughly 12" x 7". It helps to dust your rolling pin with dough as well.
Spread three tablespoons of softened butter all over the dough.
Sprinkle the cinnamon-sugar mixture you made earlier over the dough, leaving a 1/2" border on all sides. Start at one short end and roll the dough into a log.
Use a very sharp knife to cut the log cross-wise into 24 small spirals.
Press one mini cinnamon bun into each of the cups of your mini muffin tin, cut-side-up.
Bake for 10-12 minutes at 400°F, or until the buns begin to turn a light golden.
Get the full recipe:
Sticky Pecan Bites
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
Nazish
December 21, 2010
to see that all my mouth is becoming....
diane epling
See? This is why I shouldn't lurk on great food blogs. I begin to get an itching that I will happily attempt to make such beautiful things, all the while knowing that I am too lazy (Kaukab nods in agreement) to do so.
But...may convince Hubby to try out. Afterall, he did get me some Le Cruset for Christmas this year.
Lovely blog and pics.
Kaukab's daughter | foodista | 2024-05-23T00:42:18.321809 | 2010-12-17T00:00:00 | {
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"authors": [
"Andie Mitchell",
"Nazish",
"diane epling"
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} |
846 | Announcing IFBC 2011 Locations!
By: Andie Mitchell
Published: December 21, 2010
Foodista and Zephyr Adventures are thrilled to announce two International Food Blogger Conferences coming in 2011! We’ll host the first from August 26-28 at the historic Hotel Monteleone in New Orleans and the second on the weekend of November 11-13 at the Hilton Doubletree in beautiful Santa Monica, California!
We’re still developing the agenda but we have decided to open registration early since our past two conferences sold out so quickly. In addition to guaranteeing a spot, those who register early will have the opportunity to help shape the conference agenda, speaker lineup, meals and other activities! We expect capacity to be 250-300. We hope to see you there!
Click here for more about IFBC 2011 New Orleans!
Click here for more about IFBC 2011 Santa Monica!
Read more about IFBC 2010 in Seattle here, and take a look at the slideshow of photos:
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
Rafa? Leszczy?ski
December 29, 2010
I'm your reader and I wanna wish you all the best in 2011. | foodista | 2024-05-23T00:42:18.321809 | 2010-12-21T00:00:00 | {
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"url": "https://www.foodista.com/blog/2010/12/21/announcing-ifbc-2011-locations",
"authors": [
"Andie Mitchell",
"Rafa? Leszczy?ski"
]
} |
847 | A Giveaway for Our 20,000th Facebook Fan!
By: Andie Mitchell
Published: December 22, 2010
One of the best aspects of Foodista, other than being able to find fifty unbearably decadent recipes for chocolate cake, is that it's a community. The site is built and maintained by our friends and users and we sincerely appreciate that.
What we've realized over the past few years is that the people involved in Foodista, on the site as well as on Twitter and Facebook, make it all worthwhile. We love that home cooks and food bloggers are always quick to share their best tips and techniques, that they get creative with classic recipes, and mostly, that they inspire all of us to get in the kitchen, double knot our aprons, and cook. Heck, we even published a cookbook to showcase all of this talent!
Yesterday, we passed 50,000 followers on Twitter, and now we're nearing 20,000 fans on Facebook! To celebrate, we want to host a giveaway!
The details: Foodista will send a copy of The Foodista Best of Food Blogs Cookbook to whoever becomes our 20,000th Facebook fan! We'll tweet the winner and announce it on Facebook when we hit the 20,000 mark!
It could be you!
'Like' Foodista on Facebook here: http://www.facebook.com/Foodista
Follow us on Twitter here: http://twitter.com/foodista | foodista | 2024-05-23T00:42:18.321809 | 2010-12-22T00:00:00 | {
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"url": "https://www.foodista.com/blog/2010/12/22/a-giveaway-for-our-20000th-facebook-fan",
"authors": [
"Andie Mitchell"
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} |
848 | Video: Wine Safari at Esquin Wine Merchants!
By: Andie Mitchell
Published: December 23, 2010
I could stand to learn a little more about wine. Which bottles to drink and when, the best to tote to a party, which ones pair well with which foods, and the ever-important: Is it possible to find a fabulous bottle for under $20? $10?
Recently, with the help of my good friend Jameson, the European wine buyer at Esquin Wine Merchants in Seattle, I set out to answer some of these questions. Take a look at our adventure through the aisles of wine:
Learn more about Esquin Wine Merchants here: http://www.esquin.com/
Check out Esquin's blog here: http://esquin.wordpress.com/
Follow them on Twitter @Esquin!
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
Jameson
December 23, 2010
Andrea,
Thanks for posting; this was a lot of fun to do with you. We should do more soon and we'll focus on a single topic like a grape, region, or style. I'll polish my in-front-of-the-camera chops for the next edition!
Jameson | foodista | 2024-05-23T00:42:18.321809 | 2010-12-23T00:00:00 | {
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"authors": [
"Andie Mitchell",
"Jameson"
]
} |
849 | Commonly Misspelled and Mispronounced Foods
By: Sheri Wetherell
Published: January 7, 2011
Just the other day I received an email from a Mr. della Santina, one of our new Foodista users who was, rightfully so, disappointed that we had so many Italian recipes incorrectly spelled: linguini, fettucini, scallopini, etc…The correct spellings, in fact, end with E not I.
I’ve been fortunate enough to have had the opportunity to live abroad: 3 years in Japan, a summer in Greece, and 6 months in Italy. From those experiences I learned that we Americans are not the only ones to slaughter a foreign language. In Japan, an internationally recognized company had “Eye Blow Pencil” printed on their eye brow pencil packaging. I don’t know about you, but if my eye ever starts blowing I’m calling the doctor! And a major food company created a tubular chocolate-filled digestive snack called “Collon.” Though indeed a tasty treat it’s hard to get the image of a digestive tract out of one’s head. Adding an additional L doesn’t change that fact.
Why is it so hard for us – and I’m not saying just us Americans – to correctly pronounce and spell foreign words? Generally, the words are not that difficult in the first place! We’re clearly just lazy. When Barnaby and I watch food shows we’re astounded when we hear famous chefs say things like “habañero.” The H is silent and there is no eñe on the N as there is with jalapeño (ah-bah-ne-roh).
So why, as a founder and the editor of Foodista, do I allow such bastardizations of language, such as “linguini,” to sneak into our index? Simple: team Foodista is all but 5 people and we can in no way correct all of our hundreds of thousands of pages.
That’s why we built Foodista the way we did so that we can leverage the knowledge of the masses, rather than a few individuals, to create and share great content. But it takes work! As a “structured wiki” we rely both on the community and fancy-schmancy algorithms (much like Google uses) to bring in content. What does this mean? Information is not always correct. Why? Because we humans created the content in the first place and clearly it is not always accurate. As a wiki we hope that our knowledgeable community will help us correct what is wrong, and that takes work!
That said, Mr. della Santina, as a New Year’s gift to you and to all my Italian friends I am going to spend some time correcting “linguini, fettucini, scallopini” and others. I hope you’ll all help us too! :)
While we’re on it, here’s a short list of more commonly mispronounced/misspelled food words.
Jalapeño: “pay” not “pee”
Chipotle: chi-poht-lay
Mascarpone: there is no R preceding the S. Many commonly incorrectly pronounce it “marscarpone” or “marscapone.” It is “mahs-car-poh-nay.” Don’t forget the E on the end!
Bruschetta: the “sch” is pronounced “sk” as in “school.” The Ts sound like Ts, not Ds.
Foccacia: “Fo” is fo, not “fa.” The “ci” is pronounced “chee,” not “sh.”
Parmigiano is commonly both incorrectly pronounced and spelled Parmesano
Sake (both the Japanese beverage and the word for salmon): the E is pronounced “ay,” as in “sah-kay,” not “ee.”
Sashimi: I’ve heard some people (on Top Chef no less!) say, “Shashimi.”
Pho (the Vietnamese soup): “fuh” not “fo”
Giro is yee-roh
*Being from Oregon I also need to set the record straight. It’s Oregon, not Ory-Gone :)
And a few more resources:
http://blogs.villagevoice.com/forkintheroad/2010/02/43_most_mispron.php
http://leisureblogs.chicagotribune.com/thestew/2010/02/top-10-at-10-mispronounced-foodie-words.html
Comments:
Diane, White On...
January 7, 2011
My younger siblings say Pho, but the elders and I say Ph?. The difference is minimal. We all enjoy eating it, which is what really matters. :D
Chris
Perhaps one of the problems is that words like linguine are also spelled linguini in the dictionary. This makes it really hard for a spell checker to pick up the correct spelling.
Like to, too, two.
Brooke - in Oregon
Wow I really have been butchering words! lol Thanks for the lesson, not that I will always be correct in my speech but at least I can try. Just found your blog, wow have I been missing out :) | foodista | 2024-05-23T00:42:18.321809 | 2011-01-07T00:00:00 | {
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"authors": [
"Brooke - in Oregon",
"Chris",
"Diane, White On...",
"Sheri Wetherell"
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} |
850 | Get $100 Off the Fitness & Health Bloggers Conference!
By: Andie Mitchell
Published: January 11, 2011
One of the secrets to our success at the International Food Blogger Conference is our partnership of two organizations: Foodista brings a wealth of online food contacts and knowledge, while Zephyr Adventures brings excellent conference organizational skills. In fact, Zephyr is organizing six different conferences for bloggers in 2011.
Zephyr was on the leading edge of creating blogger conferences, starting the North American Wine Bloggers Conference back in 2008 - a long time ago in terms of the web! The annual conference draws three hundred wine bloggers and industry folks and the 2011 conference will be July 22-24 in Charlottesville, Virginia. Last year, the company expanded to create the world's first conference for beer bloggers and, in 2011, two Beer Bloggers Conferences will be held: one in London, England in May and one in Portland, Oregon in August.
New in 2011, Zephyr Adventures will create a Fitness & Health Bloggers Conference, scheduled for June 24-26 in Boulder, Colorado. This conference will attract bloggers who write about weight loss, balanced lifestyles, healthy eating, fitness, and more specific genres such as running, yoga, or gym workouts. The schedule will include a private dinner in a local Whole Foods supermarket, a keynote speech from Gaiam's social media manager, and a Live Blogging session in which bloggers will taste and blog about a series of health food products in a round-robin, speed-dating style session. Boulder is known as an outdoor mecca and local companies have kicked in to offer guided hikes, mountain bike rides, yoga, and specialized fitness classes. It will be quite a weekend.
As a January special and in partnership with Foodista, Zephyr will offer any Foodista readers $100 off the normal $250 registration price through January 31. Just mention Foodista on your registration form.
Click here to register!
Zephyr Adventures has been running active trips around the world for 15 years and the trips all center on travel, fitness, and the local culinary scene. Check them out to do a foodie bicycle tour in Provence, France; an active wine tour in Chile and Argentina; or a biking, hiking, and beer tour in Yellowstone!
Comments:
Lindsay Cotter
oh I'd love to go to this. Looking into it now, thanks! | foodista | 2024-05-23T00:42:18.321809 | 2011-01-11T00:00:00 | {
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"authors": [
"Andie Mitchell",
"Lindsay Cotter"
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} |
851 | 10 Tips For Great Recipe Writing
By: Sheri Wetherell
Published: January 13, 2011
As the editor of a food and cooking website I find a good deal of well-written recipes and, sadly, a great number of poorly written ones. Perhaps we're pressed for time? Assume our readers know what our abbreviations mean? Or, maybe we just need to brush up on some basics of writing out a good recipe. Below are 10 easy tips on how you can improve your recipe writing and make your recipes stand out among the many:
Make your recipe title appetizing! All too often I see bland and generic titles. Add some of those flavor-packing ingredients you list to your title. Not good: "Turkey Meatloaf" Great!: "Honey Mustard-Glazed Turkey Meatloaf"
Avoid using broad ranges. There's a big difference between a 4 and a 6 pound chicken and the cooking time will also be effected. Not good: "One 4-6 pound chicken." Great!: "One 3 - 3 1/2 pound chicken."
Be consistent with units of measure and abbreviations. Choose a standard abbreviation and stick with it. Tablespoon, T, tbsp, Tbs are all considered standard; pick one to use in your ingredient list. Also, avoid using both metric and Imperial for weight (e.g. 2 pounds flour, 300 grams cheese). Avoid using uncommon abbreviations like "whl" for whole and "slc" for slice.
Be specific with cook time. Everyone's kitchen is different as are stoves and ranges. Each can run at different temperatures, so be more specific (e.g. what should it look like?). Not good: "Bake at 350 degrees F for 20 minutes." Great!: "Bake at 350 degrees F for 20 minutes, or until lightly golden."
List ingredients in the order they are used!
Don't forget an ingredient! I commonly see an ingredient listed but find no mention of it in the steps, or see it in the steps but it's not to be found in the ingredient list.
Don't bother with unnecessary substitutions. It's your recipe so there's no need to call for "butter or margarine." Which do you use? (I say go with butter!). All other substitutions should be included in a separate "Cook's Notes" section. This keeps your recipe more clean.
Keep it simple. Keep your ingredient list and instructions clear and concise. People like to print out ingredient lists to use as their shopping list, so it's helpful to keep it looking clean.
If possible, avoid using brand names. Sometimes using a brand is okay, but generally it's best to keep your recipe generic. Not all brands are available everywhere so it's best, for example, to simply call for "mayonnaise" rather than "Best Foods mayonnaise."
Include headnotes! What are headnotes? It's the "About" part of your recipe. Even if it's only 1 or 2 sentences, readers like to hear a bit about what they are about to cook. Use this as an opportunity to "sell" your recipe! Example: My grandmother always made her famous Crab Cioppino on Christmas Eve, a tomato-based soup full of Dungeness crab, clams, shrimp, halibut and scallops. We'd tie flour sack towels around our necks to wipe up the juices that ran down our arms and chins as we cracked the crab, and cleaned our soupy fingers in individual bowls of lemon water. The big bowl of crisp garlicky bread always seemed to make its way around the table just in time to sop up the flavorful broth.
Want to bone up even more on recipe writing? Will Write For Food by Dianne Jacob is my favorite!
Comments:
Camille
January 13, 2011
Okay, now I'm craving Cioppino! A point well made. I've noticed that the Nordstrom cookbooks also make their recipes sound delicious and wonderfully nostalgic. A winning combo especially for holiday recipes.
Chaya
Thanks for these tips. They are all clear and make sense.
Potato Chops an...
Great round-up Sheri. Definitely a help for amateur recipe writers like myself.
Ellie
I totally agree with "Simple is the best" rule. Sometimes a good article make us confused, and it does occur with our readers.
Love your post.
Johanna GGG
amen to more well written recipes (though I know mine aren't always up to scratch which is the problem of being writer and editor of a blog). I wanted to add one thing that really annoys me:
Please do not say 1 packet of x. It is especially frustrating when I read an overseas recipe and I just don't know what size the standard packet is - though I even get unsure when I read a local recipe. Instead use the weight or volume which is usually written on the pacakging!
re 2, 4 I agree that specific is best - I often assume others will change it to suit them but I do give some latitude in some of the recipes on my blog, especially when it doesn't matter.
re 1. I agree an appetising recipe title is good but some seem to list every flavour and get too long or others get too obscure just for the sake of entertainment!
re 7 and 8 - that is advice I need to heed - sometimes I am not sure though there are times I specify brands because there can be a range of difference between brands - but generally I prefer recipes that don't rely on processed food for that same reason.
One further comment is that as an Australian writing and aware of an American audience that doesn't understand some of our terms, it is hard to know how to get the concept across - I have even written kitchen notes but questions seem to show that people don't use that - will continue to ponder this!
Jim
I love the theme you took to get these tips to us. Very creative. | foodista | 2024-05-23T00:42:18.321809 | 2011-01-13T00:00:00 | {
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852 | Kale
By: Barnaby Dorfman
Published: January 20, 2011
Kale
In the past year I've been trying to cook locally and seasonally. At first I thought it would be difficult and limit me to a diet of only a few foods, especially in winter. Instead, I've found that it makes cooking and eating a whole lot more fun. Even though I work on helping other people figure out what to eat and how to cook it, I'm still faced with that same questions every day: What should we have for dinner? One of the things that makes answering that so hard is we have soooo many choices these days in the supermarket. By trying to limit (and I do mean try, I'm not militant about this) what I eat to foods that are local and in season, it's simple to exclude many different foods making choices easier. Chilean cherries in January - not gonna do it! Mexican asparagus in February - Nope! Also, let's not forget these foods are much more expensive and don't taste good as when they are local.
So what is in season and available here in Seattle during winter? Actually, a lot of great vegetables and fruits. Apples, especially a favorite - the honey crisp - store incredibly well and are still available from last year. Which brings me to Kale...a favorite green that I always forget is a favorite...it's just so healthy! Kale is in peak season from December-February and incredibly good for you. I love it sauteed in olive oil and garlic, in soup with sausage and fennel seed, or as crispy chips roasted in the oven. So pick up some kale at your local farmer's market or supermarket today and try it in one of the great recipes below:
Braised Kale
Kale Chips
Portuguese Kale Soup
Comments:
LKP
I call the roasted kale my 'crispy crack,' because it is THAT good and impossible to resist!!! | foodista | 2024-05-23T00:42:18.321809 | 2011-01-20T00:00:00 | {
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853 | Using Your Preserves
By: Sheri Wetherell
Published: January 20, 2011
The other night I went down to the basement to collect the laundry and heard an eerie groan. I did my best not to conjure up images of The Blair Witch Project and instead put my basket down and bravely craned my head toward the sound. It was coming from the pantry. As I moved closer I discovered that no, a subterranean spirit was not lurking in the corner. The source was our poor pantry shelves straining under the weight of all our preserves.
I exaggerate, of course, but after a long summer of 'putting up' many of us find that our beloved jars end up gathering dust faster than we can crack a seal. There are only so many PB&Js you can eat, so many pieces of toast thickly draped in our jams. So I abandoned all sweet inspirations and started to think savory: marinades, vinaigrettes, glazes, chutneys...
Here are a few quick ideas to start savo
Savory Sauces
Have preserved cherries? We further reduced our Cherries in Red Wine and served the sauce with duck and a roast pork loin. We did the same with our preserved figs, too!
Berry Vinaigrettes
Everyone has some sort of berry jam. Try mixing a bit into a basic vinaigrette or even a Dijon Garlic Vinaigrette. We like our Berry Vinaigrette simply tossed with arugula or baby spinach.
Fruity Glazes
Brush this tasty Apricot Glaze onto chicken or pork. Don't have apricot preserves? Substitute any fruit!
Make a quick chutney
Just mix some of your preserves with a bit of acid (vinegar, lemon or lime juice), a dash of mustard, a pinch of salt, and voilá! a quick and delicious chutney.
Pair Preserves with Cheese
Fruit preserves pair beautifully with cheese! Blue cheeses, Brie, sharp Cheddars, mmm... | foodista | 2024-05-23T00:42:18.321809 | 2011-01-20T00:00:00 | {
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854 | Foods That Will Sex You Up
By: Sheri Wetherell
Published: January 21, 2011
We've all heard that oysters are an aphrodisiac, but did you know that avocados are, too? How about arugula? Even honey will help you get your groove on. Below are a few foods to help woo your loved one, and give you a boost of nutrition as well!
Arugula or "rocket" is rich in vitamins A and C, both of which are essential for getting the body ready for sexy time. It's also said to help clear the mind, so if work stress is holding you back, make a big salad of rocket to help fire your - er - rocket! Try this healthy Citrus Arugula Salad With Seared Scallops. For more "sexy boost" toss in some strawberries and use honey instead of pomegranate molasses.
Strawberries Sure, it's seductive to nibble on this fruit while making sexy eyes at your honey, but that's just part of the one-two punch of this berry. Strawberries actually contain more vitamin C than any other berry and they're also packed with potassium, folic acid, iron and other essential minerals that'll help turn that lackluster libido into a burning fire! Rev up with this Paleo Strawberry Superfood Smoothie Bowl.
Honey They don't call it a honeymoon for nothing! Even Hippocrates prescribed it for sexual vigor. It's easily metabolized and is rich in enzymes, amino acids and B-vitamins. The sweet, golden nectar helps pump energy through your body, so get ready to buzz! Try these sensuously delicious Broiled Honey-Glazed Spiced Figs from Seattle Food Geek.
Avocados are another stamina and energy booster that are rich in folic acid, potassium and vitamins B6 and E. Try this fruit in a new way: dessert! Whip up a batch of these Easy Guacamole Deviled Eggs to enjoy with your sweetheart. | foodista | 2024-05-23T00:42:18.321809 | 2011-01-21T00:00:00 | {
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855 | Do You Follow Recipes?
By: Andie Mitchell
Published: January 24, 2011
I have difficulty following recipes.
Strange considering my obsession with baking and the art of perfection. And maybe it’s not recipes for cakes, cookies, and cream puffs that make me squirm at the very thought of precise completion, but more the ones for savory stuff. Cooking. Whereas with baking I get a tingle when I measure to the fraction of an ounce, fold in freakishly well, and frost with almost maniacal attention to detail, cooking with exactness makes me claustrophobic.
Hand me an index card with your great grandmother’s famous lemon pound cake and I’ll follow it so closely you’ll swear Great Grammie was in that kitchen sashaying in her finest floral housecoat. Wafts of Jean Naté will swirl in the air as you bite down. You’ll bet your life your dear old mammy greased and floured the pan with love. And then you’ll realize that I made it, and you’ll smile remembering that your great grandmother could barely mix together anything more complex than cottage cheese and canned pears. That’s what I’d do, anyway.
I digress.
The point is that when it comes to baking, I’m your girl. But cooking, as much as I love it, means that I can’t execute a recipe as it’s written to save my soul. Or at least, I don’t want to.
There is so much to play with, so many avenues and angles to a dish, that I feel sticking to the printed word would be a disservice to my creativity. And maybe my midsection.
A large chunk of the claustrophobia I have surrounding exact cooking execution comes from the cheap side of me. I’m just unwilling, generally speaking, to shell out a five spot for a single use spice, a rare red chile, or anything on the cranny of the bottommost shelf of aisle 4. Parsley inevitably wilts and rots in my produce drawer. Sorry. It just might not be in the cards for me to have these special ingredients, even if that means making a dish that doesn’t quite taste as…mmm….as Ina would have made it.
All that being said, swallowed, and digested, there are moments in my life when I calculatedly carry out a recipe. Times when I measure each carefully called-for ingredient, read each line of the instructions, and precisely practice what they call, “cooking.” You know, those people who get their names embossed on the spines of hardcover cookbooks. They.
And I really hate to break the news to you like this, but, the end result? Fabulous. Just pure unadulterated bliss and satisfaction. I know, it’s a hard pill to swallow. Some recipes are meant to be followed. Sometimes a tablespoon of parsley matters more than you might imagine. And the recipe creator may indeed mean it when they call for a quarter teaspoon of sugar. I wouldn’t have believed it, myself, but it’s true.
So, what’s the good news in all of this?
That recipes are written by and from people who haven’t followed another’s instructions. I play more than anything in my kitchen. And I expect that you do too. It’s more fun to flit about and fling things in a pot, swirl stuff in a pan, and crazy up a casserole than it is to follow directions. So, friends, take heart: making a recipe as written, as decided by the creator, is almost always worthwhile. But if you can’t, it’s cool. That’s how you hit your stride, how you find your style in the kitchen. It’s the way good recipes are born.
An extra large slice of pride is served when you create an original, delicious dish. It means it’s your own.
Thanks for the inspiration, [insert famous chef name], but this one’s all mine.
One part inspiration, one part creativity, and one part 'hey, this could blow up and cost me an arm and a leg in fire damages and pride, but…I’m okay with that.'
What about you? Do you follow recipes closely or do you find yourself wandering?
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com | foodista | 2024-05-23T00:42:18.321809 | 2011-01-24T00:00:00 | {
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856 | Remembering Jack LaLanne
By: Sheri Wetherell
Published: January 24, 2011
I was saddened this morning when I heard on the news that Jack LaLanne, America's original fitness guru, had passed away yesterday at age 96. I remember watching his exercise program when I was a kid and thinking he was the coolest guy ever - a buff old guy who got to wear head-to-toe Lycra every day. Back when doctors told their patients that lifting weights was bad for your heart and would diminish your sex life, LaLanne thumbed his nose and pumped iron. He was ahead of his time in blaming overly processed foods as the cause of our health problems, and ascribed to a heart-healthy "fishetarian" diet.
With all the fad diets and quick weight loss fixes we're bombarded with these days I always admired LaLanne's no frills approach to leading a healthy lifestyle: exercise and eat well. He said, "If man made it, don't eat it."
Amen.
Here's to you, Mr. LaLanne. And our sympathies to your family.
Photo by Flickr user nathancremisino | foodista | 2024-05-23T00:42:18.321809 | 2011-01-24T00:00:00 | {
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857 | VINO 2011: A Sparkling Beginning
By: Jameson Fink
Published: January 24, 2011
I'm coming to you from New York City, where the Italian Trade Commission is presenting VINO 2011. It's a three day extravaganza of wine tastings, seminars, lunches, dinners, snacks, and cocktails. (Foodista always gives me the tough assignments. When I get back they'll probably put me in a windowless office, proofreading recipes for the rest of 2011.) This is day one and it's already been a whirlwind. My first round of tasting began at the enormous room pictured above in the Waldorf-Astoria hotel, populated with 80(!) different wineries from all over Italy pouring multiple wines. So how did I proceed? Rather than powering through 400+ wines, I did a quick survey of the room to narrow my focus. Not surprisingly, I was drawn to bubbles. And was rewarded greatly for doing so. Wowzers! These Maso Martis sparkling wines, from the Trento region in Northern Italy, were flat-out gorgeous. Pure as a mountain stream, more focused than Kasparov at the chess board, and livelier than a Dixieland jazz band at full-tilt, it felt almost criminal to do the professional taster thing and spit them out. (So I didn't.) The Brut is an elegant blend of Chardonnay and Pinot Noir that's hard to put down. Made in a style I love, the 100% Pinot Noir Brut Rosé is pale pink in color, austere, and very crisp. The Brut Riserva (a Chard/Pinot blend) stands out not only for the extra bottle-aging before release, but also because some of the still wine is aged in barrels before being transformed into a sparkler. I'm finding that many of my favorite Champagnes, like Krug and Vilmart, employ this practice and I love the extra richness and depth it brings to the Maso Martis as well. Thank you to Alessandra Caroni, Export Manager for Maso Martis, for introducing me to even more sparkling wines to love! Full disclosure: The Italian Trade Commission has provided my transportation and accommodations. Jameson Fink is the European Wine Buyer and Director of Social Media for Esquin Wine Merchants in Seattle. He also consults for MadWINE. He was slightly exaggerating when he said that Foodista would isolate him in a windowless room to perform computer-based drudgery on his return.
Comments:
Sheri Wetherell
January 24, 2011
I would have been schnockered by 10am! Have fun! It looks amazing.
Jameson Fink
Sheri,
I did a lot of spitting. Made an exception for the bubbles. That's usually my MO at these events.
Jameson
Barnaby Dorfman
Wow, so exciting...thank for bringing us along if only virtually! You definitely get a window when you get back...though it's so gray right here in Seattle that it won't feel like it :-)
Brook - Learn t...
Great blog post Jameson. Not to many people would be capable of such lucidity after a day of tasting -- and swallowing -- so many tempting Italian wines. I really like your decision to focus on the sparklers. Brilliant!
Jameson
Brook,
Thanks for the kudos. Like I said, very judicious imbibing and regular use of the spit bucket.
Jameson
Colin M. Saunders
Way to put up the good fight, Jameson, take one for the team! | foodista | 2024-05-23T00:42:18.321809 | 2011-01-24T00:00:00 | {
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858 | The Best Breakfast To Wake Up To
By: Andie Mitchell
Published: January 25, 2011
I thought the slow cooker only performed magic tricks on the savory stuff. I was sure that it was committed exclusively to chicken, beef, pork, soups, stews, and making the meals I cook without its help look just one notch above ones that 'ding!' out of an easy baked oven. I had begun to believe my relationship with my slow cooker was one fantastically theatrical rendition of “Anything you can do I can do better.” Lots of vibrado, lots of big band, lots of me feeling sorry for myself when my boyfriend asked me to 'please, please, please, just put it in the slow cooker!' The truth is, the slow cooker is nothing short of a miracle. I have yet to find something that doesn't go for a six to eight hour dip in its pool and come out glistening and beautiful. I'm tempted to say the pot is a cover for a day spa. There's really no way of knowing.
So very recently, well, yesterday actually, I saw that someone had tweeted a recipe for slow cooked oats. It's brilliant, really. The idea is that the slowness of simmering over a long period of time allows each rolled oat to absorb all the liquid evenly, and to puff and soften in a way they don't do as easily elsewhere. The gluten in them is developed slowly.
Last night I combined steel cut oats, water, and a mix of dried fruits and set them on low all night while I slept. The bunch sat and stewed and spent 8 hours absorbing each other. When I lifted the lid of the slow cooker this morning I was met with the fluffiest, creamiest mush I've come across. I'd liken my bowlful to a textured pudding. Like tapioca, if that sounds like a good thing to anyone else on the planet besides me and my mom. The key is using the steel cut variety of oats, as instant and old fashioned don't hold up to such long periods of cooking time. One problem you may run into is sticking or burning along the sides and corners of the slow cooker. This is helped some by adding a tablespoon or two of butter, and I find a vigorous stir in the morning solves that. Follow my lead here and make a big batch. Portion them into individual glass containers, wrap them tightly, and then reheat one each morning for breakfast. A few tablespoons of milk or water, a good stir, and a quick zap in the microwave, and you have one hell of a healthy, hearty breakfast bowl. Overnight Steel Cut Oatmeal -Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
Chef Shawn
January 25, 2011
We do this for breakfast a lot. In the summer, we eat them cold with cold milk and fresh fruit. In the winter, hot with yogurt and dried fruits. Frugal, healthful, and sticks with you!
Tracy Sarich
Love this - I'm making it tonight!
Mike
I've used both of my slow cookers & scorched the oats both times, however the oats in the middle were nicely done. I'm going to experiment (tonight in fact) with setting the timer to go to warm mode a couple hours before I wake up to see if it will fix the burning issue.
Tiffany
I had the same problem with the edges and honestly didn't like it, but then this week I came across a solution!! It is so wonderful and the oats come out perfect! It is a slow cooker bath:) Fill the slow cooker with water, put your oats and other ingredients into a smaller dish then set in the water bath. Set the slow cooker for 8 hours and put the lid on just like normal. The oats come out perfect without the crusty edges! | foodista | 2024-05-23T00:42:18.321809 | 2011-01-25T00:00:00 | {
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859 | Better than Velveeta: Simple Cheddar Cheese Sauce
By: Andie Mitchell
Published: January 26, 2011
Last week I received an email from a user inquiring about whether Velveeta cheese had changed its product. Apparently, the trusty orange brick just wasn't melting like it used to in sauces and dips. And though a little searching did reveal similar complaints from other Velveeta lovers, Kraft kept quiet about any possible ingredient changes.
That got us wondering: If cheddar cheese sauce is what people after, why don't more home cooks make their own? Maybe whipping up a sauce from scratch seems too complicated, too involved. Maybe there's a fear that no homemade version will be as vibrantly orange or creamy. Or maybe folks just like what they're used to.
Whichever the case, the truth is- cheddar cheese sauce is simple, quick, and even a very basic version produces rich, delicious results.
This recipe is a perfect stand in for melted Velveeta. Stir up a pot using any cheese you like and then mix it with elbow shaped pasta for a comforting bowl of macaroni and cheese, spoon it over simply cooked chicken, or even use it to add some flavor to steamed veggies! The beauty is that many of us always have these ingredients on hand, and when you realize how few are required, you wonder why you ever went with the ultra-processed kind in the first place.
Here's what you'll need:
Milk, Cornstarch, Cheddar Cheese, Butter
Stir together the milk and cornstarch in a small saucepan. Bring to a gentle simmer.
Stir in butter.
Then stir in freshly grated cheddar cheese. I used a sharp white cheddar, but feel free to experiment with other flavors and varieties!
Continue to stir until the mixture is fully blended and thick enough to coat the wires of a whisk or the back of a spoon. It should thicken more as it cools.
For the full recipe:
Cheddar Cheese Sauce
What about you? Ever tried making cheddar cheese sauce from scratch or are you loyal to Velveeta?
-Andrea Mitchell, Foodista staff and blogger at CanYouStayForDinner.com
Comments:
Sandra Mort
January 26, 2011
LOL! I don't think my children have a clue what velveeta tastes like. It's not only tastier to make it, it's cheaper and better for you. Why anybody buys velveeta is beyond me!
This week, I made 5 lbs of macaroni that was 3.00 for the bag. I took a gallon of whole milk, two sticks of butter, a bit of ap flour, salt, pepper, a pound of cheddar and bits of slighty dry and otherwise unusable cheese to make a cheese sauce. Not counting the cheese that would have gone into the trash, it came to $11 with none of the ingredients on sale. It fed my family of six TWICE, my sister's family of three adults once *AND* I had enough cheese sauce leftover to make three chicken & spinach in cheese sauce pot pies AND one quart of the pot pie filling to supplement my sister's family's dinner. Not too shabby for $11.
Joan
It is just as easy to make cheese sauce using a roux (flour and butter thickener). Melt 2 T butter in a skillet over med heat. Add approx 2 T flour and blend w/ the butter using a whisk. Pour in 1 c milk all at once, stir with the whisk as the sauce starts bubbling and thickening. Add salt and pepper. Take off the heat and gradually add the grated cheese, stirring all the time. The advantage to this sauce is that it will not thin out with further heating, which corn starch based sauces tend to do.
sandra mort
Joan - Exactly. And the final texture of a white sauce made with a roux is much nicer. Cornstarch is good for some things, and it's quite passable if you can't eat wheat, but for regular cheese sauce, I prefer a traditional white sauce.
One thing I've noticed is that using *HOT* milk or water to add to the cooked flour and fat will help prevent it from lumping.
Cassie
I absolutely hate Velveeta. The ingredients list is mortifying. It is not cheese, it is a block of solid cheese-flavored chemicals. I have heard people complain that cheddar cheese sauce is more gritty and Velveeta more smooth - in my opinion you can solve that by using a softer cheese like Monterey Jack or a cheese blend. Making a cheese sauce seems to be hard but once you do it for the first time it is easy - and you have the freedom to use whatever cheeses you please! Try using pepperjack for spicy mac and cheese :) | foodista | 2024-05-23T00:42:18.321809 | 2011-01-26T00:00:00 | {
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860 | VINO 2011: The Grand Tasting
By: Jameson Fink
Published: January 26, 2011
It's here: the big finish to the three-day Italian wine extravaganza that is VINO 2011. A tasting of wines so deep, so enormous, and so loaded with every type of wine imaginable (reds, whites, rosés, sparklers, dessert) that I desperately needed this map:
Once again, navigating your way through an event like this requires strategic planning. My first order of business was to hustle to the Allegrini table to see my friend Robin.
Not only is he a dapper and charming fellow, he happens to represent two of my favorite Italian wines. Pictured is the Amarone, which for a wine of such concentration, richness, and strength somehow finishes with an elegance belying its brawny profile. And I wouldn't dare step away from the table without trying what I consider to be an iconic wine of the Veneto: La Poja. It's a single-vineyard, 100% Corvina that you need to get into your glass ASAP. (I'd be remiss if I also didn't mention that Robin knows where the best pizza in New York is: Kesté. Check out this review with great photos from one of my absolute favorite food blogs, John and Elana Talk About Food. But I digress....)
So where did I go from here? I decided that I just was going to try totally unfamiliar wines. Like this late-harvest Primitivo from Cignomoro. It was a sweet, but not cloying, red wine that I would love with some fromage blanc cheesecake or blue cheese. (I dig the labels, too.)
Or how about a Passerina from the Marche? Made by Domodimonti, it's a crisp and dry white. And I really liked their Pecorino (not the cheese, the grape) which had a nice richness from oak aging and would be great with heartier seafood dishes.
Needing a break from wine, I wandered over to the area of the tasting I call "Aperitif Alley." (Or possibly more accurate, the "Digestive Detour.") Loveliest was a beautiful anise liqueur from Varnelli, pictured on the left. I adore the flavor of black licorice, especially in clear alcoholic form.
This post was composed in the VINO 2011 Press Room, and greatly aided by the genius-in-a-pouch combo of espresso, sugar, and Varnelli over ice.
Full disclosure: The Italian Trade Commission has provided my transportation and accommodations.
Jameson Fink is the European Wine Buyer and Director of Social Media for Esquin Wine Merchants in Seattle. He also consults for MadWINE. He is now addicted to pouch-based Italian liqueur cocktails. | foodista | 2024-05-23T00:42:18.321809 | 2011-01-26T00:00:00 | {
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861 | The New Foodista Blog is Pleased to Meet You
By: Camille Willemain
Published: January 31, 2011
To our loyal readers, occasional skimmers, and brand spankin’ newbies:
Welcome to the new and improved Foodista blog! This blog began three years ago as a place for us to share our passion in this elusive space we call the world wide web. Back then Foodista.com was simply a search engine for recipes; today it supports an entire community of food enthusiasts coming to search and contribute to our ever evolving encyclopedia. Our intention has always been to merge our passion and knowledge for food with the passion and knowledge of the Foodista community, and today we’ve made it happen. Our goal is to add useful, entertaining, and newsworthy editorial content to Foodista.com daily with diverse perspectives from different bloggers.
Explore our new features.
New Blog Home: The blog now lives within Foodista.com and can be found in the “Blog” tab. We’ve transitioned our blog page from a feed that displays our posts as they’re published, to a page that features new and popular content covering a variety of topics. Like the old blog home page it will update as new content becomes available. We hope to make blog content more accessible, plentiful, and scanable for our users with this new blog page.
Authors: Our team of bloggers express their unique perspectives on food with fresh, relevant content daily. We believe it brings more authenticity, richness, and value to our site than if we simply wrote it ourselves. You can now find a page dedicated to each blogger's posts along with a bio, making it easier to learn about authors and follow your favorites.
Bear with us while we iron out the kinks.
You may notice slight differences on the site while you’re browsing within the blog tab. We’re working to minimize these discrepancies to bring you a seamless experience. In the meantime, please excuse our imperfections and feel free to let us know about any issues you encounter.
Enjoy! | foodista | 2024-05-23T00:42:18.321809 | 2011-01-31T00:00:00 | {
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862 | 10 Surprising Things You Didn’t Know About Trader Joe’s
By: Andie Mitchell
Published: February 1, 2011
Last year, Trader Joe's reportedly earned $8 billion in sales, roughly equal to that of Whole Foods, a company much grander in size and scale. More remarkable than its earnings is the way TJ's, as it's lovingly referred to by patrons, is able to maintain its appeal as “your neighborhood grocery store” while growing into a super chain. Read on to find out 10 surprising Trader Joe's truths!
1. They're deliberately small.
Only 27 states and Washington, D.C. have one of the 344 Trader Joe's stores, and that's for good reason. With no store larger than 10,000 sq ft, each one maintains the look and feel of a cozy, authentic neighborhood market. Fewer products in stores means the company is able to buy in bulk, ensure a very high product turnover rate, and lock in a significant discount from manufacturers.
2. Less options leads to more buying.
Their limited selection means that while they offer fewer varieties than a large grocery chain, the products are better and of higher quality overall. Trader Joe's may only carry 4 varieties of salsa while large grocery chains boast 40, but as one former employee explains, "If they're going to get behind only one jar of Greek olives, then they're sure as heck going to make sure it's the most fabulous jar of Greek olives they can find for the price." Customers trust that only great products are available, and the fewer number of options means less of the purchasing anxiety associated with too many choices.
3. You've probably purchased their products under bigger name labels.
A majority of the makers of Trader Joe's line of cheap items are successful national brands like Stacy's (a division of Frito Lay), Stonyfield Farm, and Tasty Bite. Neither Trader Joe's nor the suppliers want customers to know that the frozen lasagna that costs $4 under the big brand label is the same one being sold for just under $2 by “Trader Giotto's.” The Trader Joe's vendor agreement explicitly states, "Vendor shall not publicize its business relationship with TJ's in any manner."
4. They're German owned.
The Albrecht family purchased the company from founder Joe Coulombe in 1979 and have kept quiet about their successful American chain ever since. It's said they only visit headquarters once a year, and word spreads among employees that “The Germans are coming.”
5. The original Joe.
The first Trader Joe's was opened in Pasadena, California in 1967 by Joe Coulombe. His goal was to provide gourmet, exotic groceries at budget-friendly prices. Within a few years the company began carrying organic, healthy, and natural products at a fraction of competitors' costs. Even after selling the company to a German grocery tycoon, Coulombe remained active in retail. He currently sits on the board of directors for True Religion jeans.
6. They once sold Playboy magazines, pantyhose, and ammunition!
Before Joe Coulombe turned it into Trader Joe's, the original southern California location was one of a string of small convenience stores called Pronto Markets. The store was first stocked with everyday products and alcohol, eventually selling the greatest variety of California wine in the world. Two Buck Chuck, anyone?
7. New store locations are picked very carefully.
Trader Joe's likes to limit the number of people that handle their products (that secretive supplier relationship mentioned earlier), so new store locales are often chosen based on their vicinity to distribution centers. And to be sure consumers in a potential area are just the right fit for TJ's exotic meets yuppie products, the company uses surveys to gauge education level and even the number of people who subscribe to gourmet foodie magazines. Think your area has TJ's potential? The company accepts location suggestions here.
8. Employees are well paid.
With salaries for full-time workers in the $40,000-$60,000 range, and those of “captains,” or store managers, on the low end of six figures, it's no wonder these bell ringing, hawaiian shirt sporting, sample sharers are in good spirits. To sweeten the deal, 15.4% of employees' gross income is put into non-taxed retirement funds.
9. Products are in Europe!
While no store locations exist outside the United States, a few Trader Joe's branded products including crispbread, salmon, maple syrup, and iced tea, have made their way abroad. And as with all of their line of products, each item boasting their label is free of preservatives, trans fats, artificial additives, and MSG.
10. Patrons love it so dearly, they're even writing cookbooks to celebrate.
With hundreds of recipes made using only Trader Joe's products and titles like, “The I love Trader Joe's Cookbook” or “The I Love Trader Joe's Party Cookbook,” it's clear that the grocer has almost cult-like appeal.
-Article researched by Christine Arteta
Photos by Flickr user Show and Tell | foodista | 2024-05-23T00:42:18.321809 | 2011-02-01T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/01/10-surprising-things-you-didnt-know-about-trader-joes",
"authors": [
"Andie Mitchell"
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} |
863 | The Most Delicious Gluten-Free Snacks for the Super Bowl!
By: Elyse Prince
Published: February 3, 2011
What are the best gluten-free snacks for Super Bowl Sunday? How about warming up your guests with a big pot of vegetarian chili, keeping them gathered around the big screen with a delicious bowl of rich caramelized onion dip, and getting everyone screaming and cheering with a piping hot homemade pizza! These snacks are made with whole foods that are naturally gluten-free, like cheeses, nuts, seeds, and veggies, so not only are they healthy, but everyone can enjoy them! Check out Foodista's favorite gluten-free Super Bowl snack recipes from around the web (including my Green, Yellow, and Black Gameday Potato Chips, pictured above) that will have your guests jumping out of their seats!
1. Yellow, Green and Black Super Bowl Potato Chips
I just baked up a batch of these to bring to my friend’s Super Bowl party. My ingredient list? Potatoes, eggs, extra virgin olive oil and sea salt. I also used some turmeric to give the potatoes a bright yellow color as well as some black and green sesame seeds to show my support for both teams! But, feel free to show your allegiance to the Pittsburgh Steelers with the black seeds and the Green Bay Packers with the green ones. These are delicious dipped in some of the caramelized onion dip, listed below!
2. Vegetarian Bean and Pumpkin Chili
This hearty soup features lots of hearty beans, chipotle chilies and pumpkin. Like most chili recipes, this tastes even better the day after, so feel free to make it ahead of time and warm it up over the stovetop for your guests. Delicious topped with bubbly cheese and served with warmed blue corn tortillas!
3. Gluten Free Pizza
This crispy pie crust calls for flaxseed, whole-grain gluten-free flour mix, salt, active-dry yeast, water, and extra virgin olive oil. Pile on some fresh mozzarella, fresh basil, and sweet cherry tomatoes and you have yourself a pizza party!
4. Caramelized Onion Dip
This creamy, flavorful dip features lots of deeply caramelized onions, sour cream and Greek yogurt. Looking for a healthier version? Just substitute low-fat sour cream and low-fat Greek yogurt for the full fat versions. Note: Most dairy products are gluten free, but some yogurts and cheeses have traces of the protein, so make sure to check out the labels.
5. Buckeyes I
This sweet treat is a real crowd pleaser and naturally gluten free-- not some version of an original that tastes much better. No special gluten-free flour or baking mix necessary, just peanut butter, chocolate, butter and sugar. Again, as with the onion dip, just make sure to check the ingredient labels. To represent the team colors, try inserting green, black and yellow toothpicks into the peanut butter balls, or top them off with some team color sprinkles (No one needs to know the original name for the recipe.... Just call them Gameday Peanut Butter Balls!)
Here are some of our other salty, sweet and savory gluten-free favorites:
Guacamummus
Limoncello Macaroons
Better Than Caramel Corn
Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce
Comments:
Ross
Wow, those all sound amazing. I look forward to trying some out this weekend and reading more posts from this author.
Dan
I always thought buckeyes were just the sports teams that beat michigan. I didn't know they were a type of food too.
Bernie Katz
We tried the caramalized onion dip and it was amazing! And we actually served it as the Superbowl | foodista | 2024-05-23T00:42:18.321809 | 2011-02-03T00:00:00 | {
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"authors": [
"Bernie Katz",
"Dan",
"Elyse Prince",
"Ross"
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} |
864 | The Natural Gourmet: Getting Schooled
By: Elyse Prince
Published: February 7, 2011
The Goal: Every week, for the next year, sharpen my culinary skills at The Natural Gourmet Institute for Health in Manhattan, and pass on all of my lessons learned to the Foodista community, so that you, too, can learn how to make healthy and delicious gourmet eats! I’ll be sharing tips in natural food selection, healthy cooking techniques, nutrition facts, different approaches to diet, and lots and lots of yummy recipes! School is in Session, so stay tuned to the Foodista Blog as I share with you my Top 10 favorite Cooking Tools... | foodista | 2024-05-23T00:42:18.321809 | 2011-02-07T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/07/the-natural-gourmet-getting-schooled",
"authors": [
"Elyse Prince"
]
} |
865 | Valentine's Day Heart-Healthy Chocolate Desserts
By: Elyse Prince
Published: February 8, 2011
This February, treat your sweetheart (and yourself) to something beautiful and healthy that only tastes decadent. Whether you are looking for a light accompaniment to a special Valentine’s Day dinner or a healthy sweet treat in honor of National Heart Month, these dessert ideas are perfect for the occasion.
Chocoholic Fruit-and-Nut Bark: There are tons of great recipes for chocolate bark. My favorite one listed here is packed full with tart dried cherries and heart-healthy walnuts. I like to sprinkle my bark with a little sea salt on top to give the chocolate a contrast of flavors. These chocolate bark recipes make terrific Valentine's Day gifts for friends and loved ones!
Recipes to Try: Winter Dried Fruit and Nut Chocolate Bark, Dark-Chocolate Bark with Walnuts and Dried Cherries, and Dark Chocolate Cranberry Bark
Sweetheart Strawberry Smoothies: For Valentine’s Day, you can turn these strawberry smoothie recipes listed here into decadent desserts with some shavings of good quality dark chocolate. Just make sure the chocolate contains real ingredients—no fillers, has a high cocoa content—70 percent or greater, tastes rich, and has a low sugar content. Beautiful served in chilled, long-stemmed wine glasses. Cheers to good health and loving yourself!
Recipes to Try: Strawberry Smoothie and Strawberrry Smoothie That is Healthy and Cheap
Chocolate Heart Sandwiches: There's nothing better than creamy peanut butter sandwiched between rich, dark chocolate! When you make these, again, look for the best quality chocolate that you can afford. I like to spread one chocolate square (or chocolate heart) with peanut butter and the other chocolate square with a mixture of fresh strawberries (mashed up) and honey — my version of strawberry jam!
Recipes to Try: Chocolate & Nut Butter Bites and Grilled Dark Chocolate Sandwich
Fondues For Twos: Chocolate fondue, with its creamy texture and incredible aroma, can be both a romantic dessert to enjoy with your sweetheart or a fun treat to enjoy with your friends. Whether you are surprising that special someone for Valentine's Day or throwing a get together for your girlfriends, it's nice to choose their favorite goodies for dip-ins. The tastiest winter fruit for dipping are bananas, tangerines and clementines. You can also try dipping some dried pineapple and dried mango...Angel food cake, granola bars and pretzels also work great! A lot of fondue recipes recommend that you keep the dip-ins bite-sized, but forget that, I like to go for the whole shebang—A large frozen banana dipped in melted chocolate and then coated in chopped nuts! Yum!
Recipes to Try: Dip Into This Spicy, Healthy Chocolate Fondue , Valentine's Chocolate Fondue Recipe and Chocolate Fondue
For more healthy chocolate dessert ideas, check out Foodista.com here. Enjoy!
Comments:
ChocolateCentral
Fondue - that's my favorite romantic chocolate idea for Valentine's Day too. I like your banana photo. It is quite suggestive, or is it just me who sees that? I've always cut the fruit up myself. You're fun!
priscill ajlaw
So light some candles, uncork your favorite bottle of wine and add some healthy romance to your life with these homemade meals for two! | foodista | 2024-05-23T00:42:18.321809 | 2011-02-08T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/08/valentines-day-heart-healthy-chocolate-desserts",
"authors": [
"ChocolateCentral",
"Elyse Prince",
"priscill ajlaw"
]
} |
866 | Dare You to Try It! 10 Weird Cookbooks
By: Andie Mitchell
Published: February 9, 2011
Step out of your cooking comfort zone and try some of the unique recipes (and ingredients!) from this list of wacky cookbooks. Who knows, you might even be inspired to create your own twisted recipe!
1. The Astronaut’s Cookbook: Tales, Recipes, and More by Charles T. Bourland, Gregory L. Vogt
Space ships contain years of supply of breakfasts, snacks, soups, salads, sandwiches, vegetables (yes!), desserts, and drinks. Learn what astronauts really eat in outer space and how you can create those meals at home!
2. Critter Cuisine by Mary A. Clayton
If you really want something new, cook with what you find in your own backyard! This unique book is full of recipes using bugs, rodents, and other backyard animals.
3. The Original Road Kill Cookbook by Buck Peterson and J. Angus Mclean3
Hate wasting food? Learn the basics of cooking those dead critters you find on the side of the road.
4. Manifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine! by Chris Maynard and Bill Scheller
Bring out your resourceful side and save time by cooking food while you drive. Wrap your food in tin foil, wedge it next to your engine, and hit the road!
5. The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory – More Than 150 Magical Recipes for Muggles and Wizards by Dinah Bucholz
Bring life to those mouthwatering foods you read about in J.K. Rowling’s Harry Potter series. Bake a Cauldron Cake, drink pumpkin juice or taste Harry Potter’s favorite dessert – Treacle Tart!
6. The Dracula Cookbook of Blood by Ardin C. Price
Vampires aren't the only ones drinking blood. Read about the unique ways animal blood is cooked around the world.
7. The Post-Petroleum Survival Guide and Cookbook: Recipes for Changing Times by Albert Bates
A handbook full of practical advice, recipes, and new ideas about environmental conservation.
8. Cooking to Kill: The Poison Cook-book by Ebenezer Murgatroyd and Herb Roth
This hilarious comic book is written and illustrated with recipes for murder like "Stewed and Potted Mother-in-Law."
9. Eat-a-bug Cookbook: 33 Ways to Cook Grasshoppers, Ants, Water Bugs, Spiders, Centipedes and Their Kin by David George Gordon
Did you know crickets are rich in calcium, termites are loaded with iron, and that cockroaches taste like shrimp? See how these protein-rich bugs are used in cuisines throughout the world.
10. The Iguana Cookbook, Save Florida Eat an Iguana by George M. Cera
In Florida, lizards can be pets, pests, and... dinner? George Cera’s light and funny book shares different ways to cook iguanas and save Florida in the process.
Featured Image by Flickr photo user: KahunaGirl
-Article researched and co-written by Christine Arteta
Comments:
Wendy Perry
I actually have Manifold Destiny and have cooked a few meals under the hood! First time was trip to the mountains... folks would flip out when we'd pull up at gas pumps, and one in the truck was pump'n gas and I was check'n my pineapple bacon maple baked ham! I've always aspired to do a newer version, but always just forget when i take a trip...on my Bucket List for sure!
youtube video
cockroaches taste like shrimp? | foodista | 2024-05-23T00:42:18.321809 | 2011-02-09T00:00:00 | {
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"authors": [
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} |
867 | Truth Behind the Oyster Extinction
By: Anthony Adragna
Published: February 10, 2011
The publication of a report entitled "Oyster Reefs at Risk" has touched off a wave of panic among the national media. In his report, Michael Beck warns that years of over-harvesting and coastal degradation, likely due to global warming, have crippled most of the oyster ecosystems in the world. He warns that 85 percent of all habitats are "functionally extinct of oysters." In spite of many, sensationalistic headlines in the national press, the situation will likely not affect your ability to get oysters. Here's why:
1. An Overwhelming Number of Oysters Today Come From Oyster Farms and Not From Wild Reefs: According to the Monterey Bay Seafood Watch, 95 percent of worldwide oyster consumption comes from farmed oysters. Additionally, the farms produce little pollution and have little impact on the surrounding habitat. The Seafood Watch rates farmed oysters as the "best choice."
2. The FDA Heavily Regulates Wild Oysters Because of the Risk of Illness: Back in 2000, the FDA launched a campaign to drastically reduce the number of illnesses caused by wild oysters. Between 1991 and 2001, 40 Californian residents died from untreated raw oysters. The FDA plans to increase regulations for the summer of 2011. Given these increased regulation efforts, it's harder to find wild oysters, especially in the summer months.
There is little question that climate change and the BP oil spill have devastated the oyster community. Preservation efforts should continue because of the benefits oysters provide to their wild habitats. However, this latest report does not mean your ability to order oysters at a restaurant is coming to an end.
European Flat Oyster | foodista | 2024-05-23T00:42:18.321809 | 2011-02-10T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/10/truth-behind-the-oyster-extinction",
"authors": [
"Anthony Adragna"
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} |
868 | 5 Ways To Woo with Savory Chocolate Dishes
By: Grace Geiger
Published: February 11, 2011
With Valentine’s Day fast approaching, we’ve all got chocolate lust. From ganaches to truffles, brownies to bon-bons, chocolate is everywhere you look. Good news is chocolate, especially dark chocolate, has gotten kudos for its intrinsic health benefits as an antioxidant and for it's ability to lower blood pressure. So how can we add a little more chocolate goodness into our food without falling victim to dessert overload? One way is to incorporate chocolate into savory dishes, which can give the flavor of your meal unique depth and richness. Below are five innovative ways to utilize the cocoa bean in the kitchen.
1. In Sauces: One of the most famous chocolate-based sauces in traditional Mexican and Latin American cooking is mole sauce. Mole, which means “concoction”, incorporates chocolate with a varying mix of chili peppers, spices, tomatoes, dried fruit, and even ground nuts. It is typically served over chicken, turkey, or enchiladas with a side of rice.
Chicken Mole
2. To Make Soup: Chocolate soup you say? That’s right, who says all soups have to involve chicken stock? Okay so this may not be savory per se (the base would be milk in this recipe) but it’s a fun way to serve chocolate either for dessert or to disguise it as a savory dish by namesake.
Chocolate Soup For Two
3. As A Marinade: Some fantastic marinades involve adding a bit of cocoa or unsweetened cocoa in the mix, especially when combined with chipotle peppers or any recipe with a southwestern or Latin focus. Chocolate will add richness and a sweetness that can highlight new flavors in your meat or poultry dish. Take a look at this fabulous Chile and chocolate-based Steak Marinade for some inspiration.
4. In a Mousse:
I know what your thinking, how is chocolate mousse a savory dish? Well, by itself it’s not, but if you combine chocolate with an additional savory element, it can result in a sweet and savory combo that is palate pleasing. In fact, the original meaning of “mousse” in French is “froth” or “foam” which can be served hot or cold.
Raw Avocado Chocolate Mousse
5. As a Crust/Rub for Seared Meats or Fish: Similar to a marinade, adding cocoa powder to a dry or wet rub (a spice or herb mixture that is added to the surface of a meat before cooking) can transform many savory dishes into more adventurous and flavorful creations. Use cocoa-based rubs on red meats like pork or lamb, because they can handle the complex flavor of the chocolate without being overpowered.
Try out this tempting Cocoa and Mint Rubbed Lamb to see for yourself!
Photos by Flickr user EGmoller and MonkeyBites
Comments:
Kate @ Diethood.com
Something about chocolate in a savory dish, right? It really compliments just about anything you pair it up with. I am intrigued with that rub... sounds delicious!
ChocolateCentral
I'm a huge mole fan. You just gave me the idea to add a little cacao powder or unsweetened chocolate to my black bean soup next time I make it. I'm curious how that will taste.
Camille Willemain
ChocolateCentral, let us know how it turns out! | foodista | 2024-05-23T00:42:18.321809 | 2011-02-11T00:00:00 | {
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"authors": [
"Camille Willemain",
"ChocolateCentral",
"Grace Geiger",
"Kate @ Diethood.com"
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} |
869 | Friday Fun Links: Valentine's Day Edition!
By: Andie Mitchell
Published: February 11, 2011
Still need a recipe that says "Be Mine?" Here's a list of festive eats from around the blog world that will surely help you charm your Valentine!
1. Rose Petal Flan by Simply Recipes
2. Red Velvet Whoopie Pies by Tracey's Culinary Adventures
3. Heart Cookies by My Kitchen Addiction
4. Red Velvet Cake Napoleons by Sing For Your Supper
5. Hearty Ravioli by Vegalicious
6. Strawberry Tuxedos by Cafe Fernando
7. Bee Mine Corn Dog Bumble Bees by Hungry Happenings
8. Love Potion by The Nourish Network
9. Valentine’s Duck Breast with Orange Rose by Lost Past Remembered
10. Valentine's Day Shortbread Scrabble Cookies by Can You Stay For Dinner? | foodista | 2024-05-23T00:42:18.321809 | 2011-02-11T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/11/friday-fun-links-valentines-day-edition",
"authors": [
"Andie Mitchell"
]
} |
870 | Mark Bittman Unveils Bold "Food Manifesto"
By: Anthony Adragna
Published: February 11, 2011
When renowned, self-taught chef and cookbook author Mark Bittman retired his "Minimalist" column with The New York Times after 13 years, readers weren't sure what to expect. In his first column for The Opinion Pages, Bittman describes his "food manifesto" for the future. Among the ideas he proposes:
1. Ending Government Subsidies for Processed Food: As an example of foolish subsidies, Bittman points to corn. Despite the fact that the vast majority of corn goes toward livstock or cars, the US government subsidizes that crop alone with $3 billion annually. Bittman proposes creating subsidies, instead, for the small farms that provide actual food to consumers.
2. Disband the USDA and Increase Powers for the FDA: Citing the conflicting aims of the USDA (providing nutritional information while expanding the markets of unhealthy foods), Bittman wants to dissolve the USDA and grant the FDA greater powers to ensure food safety.
3. Stop Concentrated Animal Feeding Operations: Pointing to the fact that these feedlots harm the environment, directly and indirectly, and hurt the animals involved, Bittman proposes alternate animal husbandry practices.
4. Greater Education to Consumers: People make better choices when they cook for themselves, and cooking at home promotes a healthier family dynamic. Also, Americans have an unhealthy diet that relies too heavily on meat. Greater education could allow everyone to make better decisions.
5. Tax Unhealthy Food and Promote Honest Labeling: When you eat unhealthy food, you put a strain on the public health system. Bittman proposes taxing the unhealthy foods to help pay for the additional healthcare required when people continue to eat them. Additionally, most claims on product labels are misleading or blatantly false.
Not surprisingly, the media reacted to the column and here's what some sources said.
Salon: An admitted Bittman fan, Lam still praises the initial column as a cue to a "common-sense revolution." Though his column tackles an incredibly vast and important topic, Bittman summarizes the issues in a succinct and understandable way.
Center for Consumer Freedom: They hate manifestos. The center says that Bittman relies on generalizations ("all processed food is bad."). They compare processed foods to some of Bittman's own recipes, and find the chef himself offers higher calorie fare than processed food, on some occasions.
Grist: "I agree with you, but..." That's the basic message from Grist about Bittman's first column. While his ideas are bold and this first column "throws down" a challenge to the food system, getting there could be difficult.
Mark Bittman's Lentil Salad
photo courtesy of Flickr | foodista | 2024-05-23T00:42:18.321809 | 2011-02-11T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/11/mark-bittman-unveils-bold-food-manifesto",
"authors": [
"Anthony Adragna"
]
} |
871 | The Natural Gourmet: Top 10 Favorite Cooking Tools and Appliances
By: Elyse Prince
Published: February 11, 2011
If I had a large island kitchen with 42-inch cabinets and a generous gift card to Williams-Sonoma, I would buy myself a massive ice cream machine (you know, the one the Iron Chef uses to make garlic ice cream), a pasta maker (the roller-type to make homemade ravioli), a champion juicer for my morning smoothies, oh, and one of those walk-in freezers (okay, maybe that's taking it a little bit far!). Unfortunately, I have the typical, small NYC kitchen and no birthday, anniversary or gift giving holiday coming up. So, below is a more practical list of my "Top 10 Favorite cooking tools... As New York Times columnist Mark Bittman points out in this video "Kitchen Starter Kit", the truth is you only need a few basic tools to get cooking! In fact, he outfits a kitchen with the basics for less than $300 dollars! Bittman says the best place to get your cooking tools is at a restaurant supply store, and they have some in every city, so happy shopping!
Pastry Scraper (or Bench Scraper)
This is a broad, stiff piece of metal with a plastic or wooden handle. I use this tool all the time when I'm chopping up veggies. Rather than use my Chef's knife to gather up the veggies off the cutting board— which can ruin the blade of your knife— I use this scraper to scoop up the cut veggies and clean up my board. ($8 dollars on Amazon).
Plastic Vegetable Peeler
I have five or six of these light weight, plastic vegetable peelers, in all different colors, including green, red, black and white...I use them every day, especially when I don't feel like pulling out my paring knife to make a salad. (Just $10 dollars for three peelers on Amazon).
[caption id="" align="aligncenter" width="500" caption="From left to right: paring knife, Chef's Knife, Bread knife"][/caption]
Chef's Knife (also known as a French knife)
This is the most basic tool in the kitchen. I've already used it to pare, trim, slice, chop and mince all kinds of fruits and veggies, and I have some nicks on my fingers to prove it. Tip: Be careful when washing your chef's knife and putting it away... According to my instructor, that's when the most accidents happen. In terms of what to look for in a good quality knife, it should be equally balanced, meaning the weight of the blade is equal to the weight of the handle so that chopping feels effortless. The balanced weight of the knife should allow you to follow through in a slicing motion, just as you would follow through with your forehand in tennis or your golf swing.
Paring Knife
This is the second most often used knife, used for paring, peeling, trimming, and cutting veggies and fruit. The knife's short blade (typically 2- to 4-inches) provides flexibility in peeling veggies— great for removing the thin outside layer of onions and garlic, digging out potato eyes, and thinly slicing cheese.
Bread Knife
Used to slice bread and hard-to-cut veggies like tomatoes and eggplant. If you bake your own bread or often buy fresh loaves of bread from the bakery, this is a great knife to have on hand. Also, comes in handy when you want to slice through a grilled panini or a large, stuffed sub.
Rubber Spatula
This spatula— my absolute favorite cooking tool— has a broad, flexible rubber tip and a long handle. I use it to fold egg whites into chocolate, get that last bit of icing on my cupcake (or right into my mouth!), and to just move things around in my mixing bowl. Tip: Not all rubber spatulas are heat-resistant, so check and make sure that you get one that you can use with hot food and that can go in the dish washer. As an aside, the angled measuring cup pictured above is a pretty good tool to have, too. I like how you can read the measurements from the top, ha, because bending down to eye level is just so much work!
Immersion Blender
I use this bad boy all the time for making soups and dips. It's tall, narrow, and has a rotary blade at one end. It has variable speeds, and entirely portable so you can immerse it right into your pot of soup to puree a thick stock. Check out The Cuisinart SmartStick Hand Blender ($49.95 dollars at Crate & Barrel)— It's my absolute favorite kitchen appliance!
Nonstick frying pan
Great for cooking foods that typically stick to the pan such as eggs and omelets. Tip: Use only heat-resistant plastic spatulas and utensils to avoid scratching the surface of the pan, so that means no metal spatulas or metal spoons! If you scratch the surface of the pan, tiny amounts of the Teflon coating can get into your food (ha, and aluminum is definitely not an ingredient you want to try out). If you do scratch the surface, no worries, these pans are inexpensive (around $30 bucks), so just get yourself a new one. Believe me, it's worth it! Check out Mark Bittman's video above for more useful cooking pans and pots...
Blue Steel Wok
A wok is perfect for stir-frying, steaming, braising, stewing and deep-frying because it has a large, round bottom. I use my wok all the time for stir-frying veggies and tofu. Great for preparing a lot of food in a healthy way! My wok (pictured above) is made of stainless steel, which works just fine, but I'm looking forward to taking a trip down to Chinatown and buying myself an authentic blue steel one. The advantage of blue steel is that you don't have to wash it out. Every time you use it, you just heat it up and rub it down with some salt and oil.
Japanese Mandolin
This is a fantastic, inexpensive hand slicer that makes beautiful, fast cuts. Great for slicing veggies for garnishes and salads. My favorite part is that you can use your palm on the mandolin so it doesn't slip. If you are looking to cut down your time in the kitchen, this is the tool to get! ($22 dollars on Amazon). Apologies for the no photo! My mandolin, along with my knife set, is in my locker at the Natural Gourmet Institute— You know, the normal things one keeps in their school locker!
For the latest on these and other useful cooking tools, browse all of Foodista's tools here.
Sources: The Natural Gourmet Institute & "In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (Culinary Institute of America) | foodista | 2024-05-23T00:42:18.321809 | 2011-02-11T00:00:00 | {
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"Elyse Prince"
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} |
872 | 5 Changes Made by Michelle Obama's Let's Move! Campaign
By: Grace Geiger
Published: February 12, 2011
Wednesday, February 9th marked the one-year anniversary of Michelle Obama’s Let’s Move! campaign, a movement to combat childhood obesity through exercise and better diet within schools and homes. In the last three decades, childhood obesity rates have tripled and the results have had an alarming effect on the health of America’s youth.
Michelle Obama has been making headlines after her recent partnership with commercial super store Walmart in an effort to make sure the company is providing a larger selection of affordable produce and healthy choices for their customers. While some may dispute the effectiveness of this strategy, there is no doubt that Michelle Obama is committed to the cause and helping to implement big changes in an effort to ensure a healthier America.
Now that a year has gone by under the Let’s Move! campaign, we can a look back and reflect on some of the progress that's been made with the help of our First Lady. Here is a list of five noteworthy Let's Move! changes made in the last year:
1. The Fruit and Vegetable Alliance, the Food, Family and Farming Foundation and the United Fresh Produce Association have committed over the next three years to put 6,000 salad bars in schools across the country
2. Nearly 2,000 chefs have volunteered to help schools in their community become healthier through the Chefs Move to Schools program
3. All-Clad has donated 1,000 cooking demonstration kits for chefs who are participating in Chefs Move to Schools.
4. Let’s Move! is working to build or adopt playgrounds so kids have safe places to play and be active. Communities are also being encouraged to join Safe Routes to School so more kids can bike and walk to school.
5. Nearly 500 communities across America have signed up for Let’s Move Cities and Towns. Through this program, local leaders are committed to bringing Let’s Move! to their community.
(Click here for official press release)
Yee-haw! It's good to see some positive change. When we see action happening in our local community, it motivates us to go out and be part of something great. Addressing the problem of youth obesity in this country is not just something we should do, it's something we must do if we want our children to live long, productive lives. Inspired by all this progress with our nation's eating habits, especially in schools and local communities, here's a quick and easy salad recipe to make healthy strides in your own home!
Healthy Salmon Caesar Salad Recipe
Photos by Flickr user USDAgov and jramspott
Comments:
Angela@spinachtiger
Those might be good changes if we were trying to change a city, but, unfortunately, it doesn't do much for a nation this size. You can't do anything for the children until the mentality of the parents is changed. I met my friends extended family over the holidays. All the parents are obese and they have obese children. They make the choices for these kids who cannot make appropriate decisions yet. 12 year old who is over 200 pounds orders the chicken fingers off kid's menu and mom thinks that's cute. Kids refuse to eat anything healthy, but then I watched and the parents were the same. Not to put Mrs. Obama down, but it's a deep rooted problem that will not be solved with the above initiatives. A child's brain is not wired to make good food choices. The brain is not even fully developed to delay gratification until about 18 years old. Food choices have to be made for children by their parents and it has to begin with the parents and their own eating habits. If this is not addressed, four years from now, we will see the obesity continue to climb. That is sad to me.
Brandie
You are absolutely correct in that the parent has to be responsible for their children's eating habits. A child is not able to learn what is best unless they are "shown" the proper way by a good role model. Unfortunately, this is an adult epidemic that is unlikely to change any time soon. However, Michelle Obama's campaign can ensure that our children eat at least one healthy meal a day while in school. Hopefully, some children will take that idea home with them. This campaign is in no way a solution to the nation's obesity, but I have to give kudos to Michelle Obama for bringing to light what so many are trying to ignore. | foodista | 2024-05-23T00:42:18.321809 | 2011-02-12T00:00:00 | {
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873 | USDA: Eggs Contain Less Cholesterol, More Vitamin D
By: Anthony Adragna
Published: February 12, 2011
Following a routine examination of the nutritional content of eggs, the United States Department of Agriculture (USDA) revealed that the amount of cholesterol in the average, domestic egg has declined since 2002.
In a press release, the USDA revealed that the amount of cholesterol in eggs declined by 14 percent to 185 milligrams, while the amount of Vitamin D increased by 64 percent to 41 IUs per egg. The amount of calories in each egg remained the same at 70. To conduct the test, scientists analyzed eggs from 12 different locations across the country.
Farmers attribute the improvements to changes made to the diet of their hens, including a Vitamin D supplement. Though the improvements are notable, nutritionists still remind the public that eggs are a food to be enjoyed in moderation.
Image courtesy of Flickr
Egg
Smokey Deviled Eggs | foodista | 2024-05-23T00:42:18.321809 | 2011-02-12T00:00:00 | {
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874 | 3 Beers You'll Probably Never Taste
By: Anthony Adragna
Published: February 14, 2011
During the past week, several stories have emerged about new and unique beers. Sadly, you'll probably never get to experience one yourself (or in one case, you might not want to). Take a look at this list of unusual brews, see what's in them, and learn how they're made!
1. White House Honey Ale: As part of the Super Bowl party hosted by the Obama family at the White House, the president sampled a new beer made using 1 pound of honey from the official White House Bee Hive. The maker of the beer is a White House Chef who is also a home-brewing enthusiast. The Obamas paid for the equipment with personal funds, so there will be no impact on the national debt.
2. Unnamed Beer From 19th Century Shipwreck: After the discovery of 5 bottles of preserved beer from a 19th century schooner off of Finland, scientists from the VTT Technical Research Center sampled the brew. One man described the beer as sour and noted, "you could taste the saltiness of it slightly." Scientists hope to identify the ingredients in the beer so that the recipe can be reproduced and possibly used in modern times. Also found with the wreck: 168 bottles of preserved champagne. Those bottles are predicted to sell for $70,000 a piece at auction.
3) Sink the Bismarck: Made by the Scottish company BrewDog, this beer contains enough alcohol that one gulp would put you over the legal limit to drive in the UK. Sink the Bismarck contains 41 percent alcohol and is meant to be consumed in small quantities (the bottle has a re-sealable lid). A 330 ml bottle of it will cost you 55 pounds. The beverage contains 4 times as many hops as an ordinary beer.
Photos courtesy of Obama Foodorama, Telegraph and Daily Mail.
Comments:
Nick
February 14, 2011
Now the question is: Which of those wouldn't you drink? I can see two contenders!
@Eijkb
What to think about "START THE FUTURE" from Brewery 't Koelschip? It has 60% alcohol by volume. Brewdog and 't Koelschip are competing over the strongest "beer product" since you can't call it beer anymore.
(source: http://www.brouwerijhetkoelschip.nl/cms/index.php?option=com_content&view=article&id=56&Itemid=58) | foodista | 2024-05-23T00:42:18.321809 | 2011-02-14T00:00:00 | {
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"authors": [
"@Eijkb",
"Anthony Adragna",
"Nick"
]
} |
875 | Brooklyn in Dubai: The Evolution of the New York Deli
By: Grace Geiger
Published: February 14, 2011
It seems that hot pastrami sandwiches and coleslaw aren’t just for New Yorkers needing a quick grease fix. Brooklyn diners have become the new hip trend, and not just here in the USA, but around the world. According to a recent Slashfood article, the Brooklyn based "The Finer Diner" chain has recently opened a brand new location at the Intercontinental Hotel in the ever-expanding, bustling metropolitan city of Dubai. From noodle kugel to hotdogs, New York style deli food has become the latest in international cuisine. And really, who wouldn’t want a piping hot chicken pot pie in 100 degree weather?
It’s worth mentioning that many of the names of standard Jewish menu items have been adjusted for political reasons (challah is now egg bread) in this predominantly Muslim city.
Nevertheless, it’s exciting to see this invigorated culinary interest in one of New York’s most traditional and celebrated cuisine types on a global scale. Jewish deli food is not only important in Jewish American immigrant history; it has impacted the food culture of the Big Apple as a whole.
Take a gander at these five fun and informative historical facts surrounding the birth of the New York Jewish deli so that next time you order a bagel with schmear or matzo ball soup, you can feel good knowing how history had a hand in putting that delicious lunch on your plate.
1. Delicatessen (or Delikatessen) is a German word that combines “delicious” or “delicacies” and eating. Makes sense since the majority of the first Jewish immigrants to New York in the 1800’s were German.
2. Seltzer, adopted quickly as a classic deli drink because it complimented the rich food, was once known as Jewish champagne.
3. Jews in New York really did create pastrami—by flavoring and smoking corned beef. The basic recipe came from parts of Southeastern Europe (Romania, Bessarabia, Moldavia) that had been ruled by the Turks.
4. Although it’s hard to pin the down the first ever Jewish Deli, Katz’s Delicatessen established in 1888 on the lower east side, wears the crown as the pastrami king and rightfully so given their extensive history in the business producing mouthwateringly good authentic deli food.
5. Bagels originated in Krakow, Poland circa 1610. They were called beygls, and were originally given as gifts to women after childbirth.
Hot Pastrami Sandwich
Photos by flickr users sjwilliams82, ricepinky, and hanmireddy
Sources: Pastrami Land, entitled the Jewish Deli in New York City by Harry G. Levine, America’s Great Delis: Recipes and Traditions from Coast to Coast by Sheryll Bellman | foodista | 2024-05-23T00:42:18.321809 | 2011-02-14T00:00:00 | {
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876 | Finnish Activists Kidnap Ronald McDonald
By: Anthony Adragna
Published: February 14, 2011
Members of a Finland-based activist group called the "Food Liberation Army" kidnapped a statue of fast food mascot Ronald McDonald from a Helsinki restaurant on Jan. 31. They later produced an Al-Qaeda style video, in which a group of masked men stood behind the statue with a hood over its head.
They demanded answers to 8 questions about how McDonald's creates its food products. Strangely though, the group's leader told NPR that he ate at a McDonald's restaurant the very day after he stole the statue.
In response to the incident, the company issued a statement: "McDonald’s is always available to engage in constructive conversations with our customers, stakeholders and the media. This stunt is in very poor taste and not a responsible approach to meaningful dialogue."
For the record, the statue did not have a happy end after McDonald's failed to respond by the group's deadline.
Image c/o Daily Mail | foodista | 2024-05-23T00:42:18.321809 | 2011-02-14T00:00:00 | {
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"authors": [
"Anthony Adragna"
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} |
877 | Get Smart: 5 Power Foods for Better Brain Function
By: Grace Geiger
Published: February 14, 2011
A newly published study by the Journal of Epidemiology and Community Health proposed that poor diet (defined as one which is high in fat, sugar, and processed food) during early childhood could actually result in lower IQ scores later in life. The study examined data from the diets of 3,966 children between three and eight years of age. Diets were analyzed for prominent patterns and subsequent IQ scores were tested based upon the Wechsler Intelligence Scale for Children.
Seems mom was right after all when she made you eat your veggies before leaving the table. Kids need a healthy diet to grow strong and perform at their best, especially at an early age when they are constantly absorbing new information.
In light of this recent study, below is a list of five super-powered brain foods recommended to improve brain function so that you and little Johnny can be the sharpest tacks in the box:
1. Egg Yolks
Egg yolks have a significant amount of choline, a water soluble essential nutrient typically grouped with B-complex vitamins. This particular nutrient is a component of two fat-like molecules whose sole responsibility is healthy brain function. Lack of choline in the diet can lead to mental decline later in life. Lucky for us, eggs are not only healthy, but delicious. From scrambled to poached, there are countless ways to prepare them according to your liking. This smokey deviled egg recipe looks particularly scrumptious.
2. Spinach
"I'm strong to the finish when I eats me spinach!" Popeye would agree that spinach is a super food, full of healthy nutrients to make your body strong—and that includes the brain. Spinach protects the brain from oxidative stress and also greatly improves learning capacity and motor function. Spinach can also lessen brain damage due to strokes or neurological issues. This leafy green vegetable is flavorful and tasty, either cooked or raw. Here is a lasagna recipe jam-packed with green goodness to get your brain up and runnin'.
3. Blueberries
This little berry packs a big punch. Aptly named “brainberries” by Steven Pratt, MD, author of Superfood RX; Fourteen Foods Proven to Change Your Life, blueberries have been shown to reduce the effects of age-related decline in brain function, which could result in diseases like dementia and Alzheimer’s. Much like spinach, blueberries can also improve motor skills and make more you adept at learning new information. Blueberries are delicious on their own, but hit a home run when packed in this blueberry pie.
4. Wild Salmon
Wild salmon (as opposed to farm-raised) has high levels of essential fatty acids, especially Omega-3, which can help support mood levels, synaptic connections, arteries, risk of stroke, and the general quality of brain matter to name a few. Furthermore, this pink-fleshed fish is a fabulous source of lean protein and can even reduce your risk of stroke. Salmon, as we all know, is one of the most celebrated, local products of the Northwest and can be eaten smoked or raw, grilled or poached. Check out this poached salmon recipe for some fishy inspiration.
5. Avocados
Smooth, creamy, and nutritious—avocados' natural super powers include improving brain function among other praise-worthy attributes. This fatty fruit has high levels of monounsaturated fat which contributes to healthy blood flow; an essential function for healthy brains. Avocados can also lower blood pressure, which can reduce the risk of hypertension—not that you needed anymore excuses to enjoy this delicious fruit. Here's a superb guacamole recipe to get your 'cado fix.
Fresh Salmon Salad With Wasabi Dressing
Photos by Flickr user dude@surf, unitedwayswi, and thefoodmonkey
Comments:
Marla Coyle
Real healthy food for the brain! Good to know about them... for brainpower! However, we should know that <a href="http://www.vbinspired.com/bad-air-is-a-culprit-of-destroying-your-brainpower/"> Bad Air is a Culprit of Destroying your Brainpower </a> | foodista | 2024-05-23T00:42:18.321809 | 2011-02-14T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/14/get-smart-5-power-foods-for-better-brain-function",
"authors": [
"Grace Geiger",
"Marla Coyle"
]
} |
878 | No Lucky Charms On This Edible Rainbow
By: Elyse Prince
Published: February 14, 2011
Eat Kiwi. And Kale. And Kumquats. And other colorful fruits and veggies.
Try one (or more!) of the fruits and veggies from each color below...Daily! Hope all of that yellow, orange, red, green and purple brightens up your day, or at least your plate!
The Yellow Team
Spaghetti Squash
*Nutritional Highlights: Low in calories (42 per cooked cup), good source of fiber and vitamin C (Note: Not as dense in vitamins as other winter squash, such as butternut and sweet potatoes).
*Try: Bake the squash at 350 degrees for 45 minutes. Then scoop the stringy pulp from the squash and toss with sauteed cherry tomatoes, basil, and freshly grated Parmesan cheese.
Spaghetti Squash
Endive
*Nutritional Highlights: Fiber.
*Try: Braise the endive and serve as an hors d' oeuvre with a sweet eggplant dip like Babaganoush.
Bananas
*Nutritional Highlights: Potassium and vitamin A.
*Try: Slice the banana and enjoy in a challah sandwich with creamy peanut butter.
Pineapple
*Nutritional Highlights: Vitamins A and C.
*Try: Dice some fresh pineapple and mix with chopped tomato, onion, green bell pepper and Jalapeno for a homemade salsa. Serve with toasted pita crackers.
Corn
*Nutritional Highlights: High in carbohydrates, protein, vitamin A and C.
*Try: Simply steamed with umeboshi (or butter) and salt.
The Orange Team
Mango *Nutritional Highlights: Vitamin A, vitamin C, potassium, high in fiber.
*Try: Buy frozen mango and blend it with low-fat yogurt and honey for a refreshing smoothie or dessert.
Mango
Apricots
*Nutritional Highlights: Iron and calcium.
*Try: Instead of raisins, chop up some dried apricots and mix them into your bowl of cereal in the morning.
Kabocha Squash
*Nutritional Highlights: Iron, vitamin C and potassium. Note: If the squash is organic, feel free to eat the skin— It's rich in beta carotene and tastes delicious roasted.
*Try: Halve a kabocha squash and then simply roast it in the oven with olive oil and sea salt.
The Red Team
Pomegranate
*Nutritional Highlights: Potassium and vitamin C.
*Try: Mix in some pomegranate seeds with vanilla frozen yogurt. With the pomegranate juice, make a quick syrup by combing some sugar in the raw, a touch of lemon juice and the pomegranate juice in a saucepan over medium-high heat. Let the syrup cool and poor over your frozen yogurt.
Pomegranate
Red Bell Pepper
*Nutritional Highlights: Vitamin A.
*Try: Serve crudites with spicy hummus and sliced Queso Blanco cheese.
Raspberries
*Nutritional Highlights: High in calcium and magnesium, Vitamins A and C, helps stop excess bleeding, helps prevent infections, leaf rich in iron, calcium, manganese and magnesium. The raspberry leaf has been found to cause a relaxant effect on the uterus.
*Try: Puree fresh raspberries with olive oil, Dijon mustard, honey, and red wine vinegar for a homemade salad dressing.
The Green Team
Avocado
*Nutritional Highlights: Good source of protein, vitamins E, B and K, high in good fat, lowers bad cholesterol.
*Try: Spread some avocado on a slice of whole wheat toast with a pinch of sea salt and freshly ground black pepper for breakfast.
Avocado
Collards
*Nutritional Highlights: Low in calories (30 per cup), folic acid, vitamin A, potassium, calcium, iron and zinc.
*Try: Make a collard roll up with sliced avocado, fresh lime juice, julienned carrots, crushed peanuts and grilled tofu. Brussels Sprouts
*Nutritional Highlights: Vitamins A, C, E, beta carotene, iron, magnesium, potassium and fiber.
*Try: Roast brussels sprouts in the oven with fresh garlic, sweet Vidalia onions, sea salt and freshly ground black pepper.
Chayote (also known as a vegetable pear)
*Nutritional Highlights: Low in calories (40 per cup), potassium, good source of fiber, low in sodium.
*Try: For a change, use chayote in place of zucchini in salads, soups and casseroles.
Mustard Greens
*Nutritional Highlights: Vitamins A, C, calcium, potassium.
*Try: Mix in mustard greens with your garden salad for a sharp boost of zesty flavor or in place of iceberg lettuce on your turkey sandwich.
The Purple Team
Beets
*Nutritional Highlights: Iron.
*Try: Slice beets and serve as an appetizer with goat cheese, candied pecans and raspberry vinaigrette.
Beet
Eggplant
*Nutritional Highlights: Fiber, potassium and folic acid.
*Try: Pan fry some sliced eggplant with olive oil, panko breadcrumbs and Parmesan cheese. Then, bake in a casserole dish with a good quality tomato sauce, low-fat ricotta cheese and sliced mozzarella cheese. | foodista | 2024-05-23T00:42:18.321809 | 2011-02-14T00:00:00 | {
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"Elyse Prince"
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879 | Afghanis Fight Over "Kennedy Fried Chicken" in New York
By: Anthony Adragna
Published: February 15, 2011
This week's Sunday New York Times brings news of a complicated battle over fried chicken that's being waged in New York City, but that extends across the East Coast. Abdul Haye owns the trademark over "Kennedy Fried Chicken," which the United States Patent and Trademark office awarded him in 2005, and wants franchise fees from owners of other fried chicken stores.
Let's get your first question out of the way first. Kentucky Fried Chicken sued a previous owner of a Kennedy Fried Chicken (who didn't trademark the name) in 1990. They won the dispute, but the company changed its name to KFC a year later, invalidating the dispute.
So, the "Kennedy Fried Chicken" trademark could be awarded. And it was, in 2005, to Haye. A string of over 300 stores have emerged, and Haye has sent letters asking for monthly franchise fee, warning competitors they could face legal action if they don't pay. A website claims to track most Kennedy Fried Chicken stores.
One owner told the Times: "Anyone can own a Kennedy, and I’ve never heard of this Abdul Haye," Najib Ullah said. “Every place has a different owner: same chicken, different menu. So what’s the problem?”
The first "Kennedy Fried Chicken" Afghani owner, Zia Taeb, emigrated from Kabul in the 1970s. His store prompted a wave of copycats and now there are 350 Afghani-owned chicken outlets in New York alone. Why Kennedy? Afghanis admire the former U.S. President.
We'll see what happens in the Afghani chicken war.
See one take on fried chicken below:
Fried Chicken | foodista | 2024-05-23T00:42:18.321809 | 2011-02-15T00:00:00 | {
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"Anthony Adragna"
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880 | Devoted to Healthier Food in Schools, FoodCorps Launches
By: Anthony Adragna
Published: February 15, 2011
FoodCorps is a newly introduced offshoot of the federal government's AmeriCorps program that aims to bring corps members into public schools. With enormous rates of childhood obesity and other diet-related illnesses, FoodCorps will "build farm to school supply chains, expand food system and nutrition education programs, and build and tend on-campus food gardens." Through education and other initiatives, the program hopes to reduce illness and promote better food decisions in these communities.
Corps members will participate in the Farm to School movement that partners local farmers with schools, as a way to encourage healthier food in school cafeterias. The need for this type of program has never been greater: one in three young children born today will someday develop type II diabetes (among children of color the percentage increases to one in two). Here's some more information about the FoodCorps program (or check out their website):
How much will corps members be compensated? Compensation is generally a "modest" living stipend (around $15,000 on average), health insurance, and an education award of $5,550 upon completion of their term.
Where are FoodCorps positions available? Since this is the first year of the program, positions will be available in just 10 states: Arizona, Arkansas, Massachusetts, Maine, Oregon, Iowa, Michigan, Mississippi, New Mexico and North Carolina.
How long is the commitment? Corps members will serve for a one-year period, from August 15, 2011 and ends August 14, 2012.
When can I apply? Now! The application went live last week. Applications must be received by 5:00 pm on April 10, 2011.
Am I too old? No, there is no upper age limit.
Image via "The Irresistible Fleet of Bicycles" | foodista | 2024-05-23T00:42:18.321809 | 2011-02-15T00:00:00 | {
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"Anthony Adragna"
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881 | Frommer's Names Pike Place Market One of America's Best Public Markets
By: Sheri Wetherell
Published: February 15, 2011
It's what Seattleites have always known: The Pike Place Market is one of the best (well, we think the best) markets around. And now Frommer's, the popular travel guide, has officially named it one of the Top 10 public markets in America.
"Pike Place," or simply "The Market" as many of us locals like to call it, is a place to meet up (at Rachel the Pig); eat great food (seafood, fresh crumpets, all kinds of ethnic cuisines, mini doughnuts, cheese...); buy seasonal fruits, vegetables, seafood, flowers; watch street performers; grab a coffee at the original Starbuck's; or discover a treasure made by a local artist. It's all these things and more that put it on Frommer's list of favorites.
Pike Place is also the largest of the markets on Frommer's list. Covering nine acres on the Seattle waterfront it contains 23 buildings, 240 commercial businesses, 85 farmers, 225 craftspeople, 300 buskers and 500 residents. Other cities that made the list include Los Angeles, Philadelphia, San Antonio, Cleveland, Milwaukie and Washington D.C.
To read the Frommer’s article, and see a slide show, go to http://www.frommers.com/slideshow/?p=1&group=460&cat_cd=CULTURE#slide.
Learn more about the Pike Place Market at www.pikeplacemarket.org.
Feature photo by: dherrera_96
Above photo by: Seattle Municipal Archives | foodista | 2024-05-23T00:42:18.321809 | 2011-02-15T00:00:00 | {
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882 | 4 Types of Salt to Try
By: Anthony Adragna
Published: February 16, 2011
Salt gets a bad reputation in the kitchen. Since it's among the most common cooking ingredients, it's easy to think of it as either a boring, white flavor enhancer or something to steer clear of. However, people that view salt as a single-dimensioned flavoring are wrong. Though new dietary guidelines released by the USDA suggest limiting one's daily intake of salt, here are four different types of salt to consider using in moderation:
1. Maldon Salt: Produced by a family-run business in England, Maldon has been touted by celebrity chefs across the world (namely Jamie Oliver). People suggest using it as a way to finish food, on the top of salads for example.
2. Hawaiian Black Lava Salt: This does not occur naturally, but is instead evaporated sea salt mixed with black lava and other minerals for color. Again, used primarily as a finishing salt, for some added color at the end. You can buy 6 oz. of salt for around $7.
3. Truffle Salt: This salt comes from Italy. Sea salt meets finely ground black or white truffles. Sprinkled on top of pasta or egg dishes offers a taste of truffles all-year, but without the normal prices of the funghi.
4. Pink Himalayan Salt: These crystals occur naturally deep within the Himalayan Mountain Ranges. Known to have at least 10 different minerals in them, they can be used in cooking or in therapeutic health projects. The crystals range in color from white to deep red. Some people will also cook on blocks of the salt.
See below for Foodista's primer on salt and for a recipe that uses Maldon sea salt.
Salt
Ras El Hanout Roasted Carrots, Red Onions and Beets | foodista | 2024-05-23T00:42:18.321809 | 2011-02-16T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/16/4-types-of-salt-to-try",
"authors": [
"Anthony Adragna"
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} |
883 | Fusion Food Makes History
By: Grace Geiger
Published: February 16, 2011
Fusion cuisine is one of those coined terms in the culinary world that stirs up a lot of controversy. Despite the fact that chefs like Wolfgang Puck have made their mark through creating inventive and inspired food pairing, there's a large group of people who find food fusion to be rather abrasive.
No matter how you feel about fusion food or what kind of combos suit your palate, the fusing of cuisines is historically and culturally significant.
Here are five instances where two or more distinct cultures successfully merged to create a popular dish:
1. French/Vietnamese Cuisine: The Banh Mí
Banh mís have been all over the news lately thanks to the recent New York times piece and the subsequent controversy that arose in trying to define what makes a good banh mí sandwich. I have no intention of trying to define what makes one delicious or authentic, but simply to remind people that this sandwich is a combination of a French countryside "salad sandwich" which consists of lettuces, tomatoes, vegetables, and dressing served on a baguette. The sandwich is a product of French colonialism in Indochina in the 1850’s, combining ingredients from the French (baguettes, pâté and mayonnaise) with certain native Vietnamese ingredients like cilantro, hot peppers, fish sauce and pickled carrots.
Grilled Chicken Banh Mi
2. Tex Mex: Nachos
Clearly nachos are not the only menu item to fall into the Tex-Mex category. Chili con carne, chili gravy, and fajitas are other common Tex-Mex items that Americans consume fairly regularly. In the mission era, Spanish cuisine and Mexican cuisine were combined in Texas as in other parts of the Northern Frontier of New Spain. However, the cuisine that would come to be called Tex-Mex actually originated with Tejanos (Texans of Mexican descent) as a mix of native Mexican and Spanish foods when Texas was part of New Spain and later Mexico.
Uber Nachos
3. Creole: Jambalaya
Creole cuisine (not to be confused with Cajun!) originated in the Louisiana area, and is a combination of French, Spanish, Portuguese, Italian, Greek, Asian India, African and Native American influences to name a few. Louisiana Creole originated with the settling of European immigrants around 1690, mostly of upper class aristocracy. The food reflected sophisticated European tastes mixed with local ingredients. Native Americans introduced the use of local grown vegetables like corn, ground sassafras, and bay leaves, while the introduction of African slaves in the 1700s with the Louisiana Purchase introduced ingredients like okra. Jambalaya is a good example of Creole fusion in action.
Shrimp Jambalaya
4. Chinese/Australian: Chiko Roll
Many people don’t know a whole lot about typical Australian cuisine, but there are lots of interesting dishes down under that are a fusion of various local cultures. The Chiko Roll is an Australian savory snack that pays reference to Chinese egg rolls. It consists of beef, celery, cabbage, barley, carrot, onion, green beans, and spices in a tube of egg, flour and dough which is then deep-fried. The roll was designed in 1950, by Frank McEncroe. Frank saw a competitor selling Chinese chop suey rolls outside Richmond Cricket Ground and decided to add a similar product to his own line. The wrap was designed to be unusually thick so it would survive handling at football matches.
5. Brazilian/Portuguese: Feijoada
Myth states that the Brazilian feijoada was a "luxury" dish of African slaves on Brazilian colonial farms because it was prepared with relatively cheap ingredients (beans, rice, collard greens, farofa) and leftovers from salted pork and meat production. What began as a popular dish among lower classes evolved into the "national dish" of Brazil, offered by even the finest restaurants. This dish is an authentic combination of French, African, Portuguese, Spanish, Italian, and local Brazilian ingredients, to name a few.
Feijoada
Photos by Flickr user Autumn Sweater
Sources: Wikipedia
Comments:
Jameson
Bahn Mi forever.
Zach
Wanna see a great page about feijoada and how to make it? check this site out! http://www.liveinbrazil.org/brazilian-food-recipe-feijoada/ | foodista | 2024-05-23T00:42:18.321809 | 2011-02-16T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/16/fusion-food-makes-history",
"authors": [
"Grace Geiger",
"Jameson",
"Zach"
]
} |
884 | How to Stock a Healthy Pantry
By: Elyse Prince
Published: February 16, 2011
How do you define "healthy" food?
To some people, “healthy” means vegetarian or vegan. Then there’s also the kind of “healthy” that emphasizes low-calorie, low-fat or macrobiotic diets.
As part of my website Creative Delites, I have worked with some of New York’s best chefs, including Chef Bill Telepan of Telepan restaurant, Chef Louis Lanza of Josie’s and Chef Michael Psilakis of Kefi to highlight their restaurant’s healthiest dishes. In interviewing the chefs, I discovered how many competing definitions there are for “healthy” food.
I'm also learning at The Natural Gourmet Institute that there is a broad spectrum of approaches to healthy eating. Because everyone is so different, what works for one person may not work for someone else!
That being said, there is a general consensus that using whole, natural foods and ingredients is a step in the right direction towards living a healthier life.
So, get started today with these simple tips:
Limit Your Whites: I realize that it's not realistic to get rid of all processed "white" ingredients from your pantry, so try substituting "whole" staples for "whites" where you can. For example, instead of using white sugar in your coffee, try buying sugar in the raw pictured above. When baking bread, just replace half of the white flour with whole wheat. If you do buy white flour, make sure to buy good-quality unbleached flour!
Spice Things Up: Stock your pantry with whole roasted spices and dried herbs. It's a great way to add a lot of flavor to your dishes for zero calories. To roast spices, cook them in a dry skillet over medium heat for 2 to 3 minutes. Shake the pan occasionally, until the spices are fragrant (your kitchen will smell amazing, especially if you try some whole cloves pictured above!). Then, grind them into powder in a spice or coffee grinder. Turn your soup into a flavor powerhouse!
Stock-with-Stock: Bring on the flavor with virtually no fat or calories! I like to buy single servings of the organic vegetable broth pictured above for making soups and for boiling pasta and rice (also, comes low in sodium). I store the package in my pantry and pull out one container whenever I'm making a single-serving dinner or lunch. Even better— Make your own homemade vegetable stock. Just start with a flavorful base, with onion, carrots and celery— and add the best veggies and herbs you have on hand.
Shop in the Bulk Bins: Next time you go food shopping, make the first stop the bulk aisle. The bins are packed with nutritional nuts, seeds, dried fruit, whole grains, organic sweets, etc...And, it's extremely affordable! Also, shopping in bulk is perfect when it comes to taste testing new foods because you can weigh out as much as you need, and you don’t have to commit to an entire box of any one ingredient.
Get to Know a Farmer: Shop at a local farmers market, or sign-up for a local C.S.A., and try asking the farmers about how they grow their food. Your best choice is food that that is both local and organic! And, pick up a homemade apple pie or a fresh jar of honey while you're at it!
Check Labels: Check the label on your produce to make sure it's organic. There should be an SKU # (shelf packing number) on fruits and veggies...If the # starts with a 4, that means it's "conventional"; If the # starts with an 9 that means it's "organic"; if the # starts with an 8 that means it's "GMO"! Shop 9's when you can.
Get shopping! And, enjoy!
Other Pantry Must-Haves: old-fashioned oats, dried beans, lentils, peanut butter, extra virgin olive oil, and vinegars. | foodista | 2024-05-23T00:42:18.321809 | 2011-02-16T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/16/how-to-stock-a-healthy-pantry",
"authors": [
"Elyse Prince"
]
} |
885 | foodista | 2024-05-23T00:42:18.321809 | null | {
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"url": "https://www.foodista.com/blog/2011/02/17/3-rules-for-buying-great-chocolate",
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|
886 | Secret's Out for CNN's Secret Supper!
By: Andie Mitchell
Published: February 17, 2011
CNN's popular food blog, Eatocracy, has headed down to New Orleans as part of their Secret Supper series. Tonight, famous local chef and cookbook author John Besh will be preparing this "secret" meal for CNN's political correspondent and 'ragin' Cajun' James Carville and his wife, Mary Matalin, also a correspondent for the network. Among notable guests is local activist, teacher, and host of Louisiana Eats on WWNO New Orleans, Poppy Tooker, who has also successfully won a gumbo Throwdown with Bobby Flay. Eatocracy editors will live blog during the event beginning at 7pm ET, and tweet using the hash tag #CNNSupper.
Here's a clip of Besh and Carville preparing traditional New Orleans gumbo:
In addition to the Secret Supper, CNN spent the past week showcasing the people, food, and culture of this special city. Watch below as Poppy Tooker demonstrates the proper technique to peel shrimp, and then read more about the city's history and food legacy here!
Follow Eatocracy on Twitter @Eatocracy
Follow Poppy Tooker on Twitter @PoppyT and listen to Poppy on Louisiana Eats! by tuning to WWNO 89.9 FM or KTLN 90.5 FM Wednesday nights from 6:30-7pm and Saturdays from 12-12:30pm
Photo by Flickr user Adrienne | foodista | 2024-05-23T00:42:18.321809 | 2011-02-17T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/17/secrets-out-for-cnns-secret-supper",
"authors": [
"Andie Mitchell"
]
} |
887 | Thirsty Thursday! Counterfeit Wine
By: Anthony Adragna
Published: February 17, 2011
There's a rising epidemic of counterfeit wine in the United Kingdom. Over 25 percent of licensed alcohol vendors in some parts of the country have been found selling counterfeit bottles of spirits. In one BBC report, the inspector locates a bottle of wine with some egregious misspellings, including "Australia" and "responsibly." She warns of counterfeit vodkas that may contain dangerous levels of methanol.
There's no word on how these spirits are produced, but some fear that organized gangs are making large quantities of fake wines and liquors. In other instances, the counterfeiter will simply pour a cheaper wine into a more expensive bottle.
The problem is not limited to the UK alone. Chinese officials have noted a spike in counterfeit Canadian ice wine on shelves in their country (one estimate suggested that 80 percent of all ice wine available there was fake). The New York Times reported on the rise of counterfeit sorghum, a popular Chinese spirit.
Keep your eyes out. There's no reason this fake alcohol couldn't come to the United States. For more, see a post I wrote on my own blog, "Not Intent on Arriving."
Image by Rune T | foodista | 2024-05-23T00:42:18.321809 | 2011-02-17T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/17/thirsty-thursday-counterfeit-wine",
"authors": [
"Anthony Adragna"
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} |
888 | 4 Unusual Curbside Cuisines You Must Try
By: Grace Geiger
Published: February 18, 2011
Within the last few years, food trucks have emerged as the new trend for hungry adventurers who want to grab a bite on the go. Taco trucks have always been a popular and cheap favorite, especially in areas of California with concentrated Latin American populations. But now that smart phones are everywhere, giving instant access to Twitter, GPS, and the web in general, tracking down truck location is easier then ever and the mobile food business is a boomin'.
Entrepreneurs and rising chefs caught on to the convenience of the meals on wheels and brought food trucks to the forefront of hip, new food trends as described in this NY Times piece. The street food vendor competition has gotten heavy, and now old school gyro carts are competing with upscale, organic grass-fed beef burger trucks with cool logos and savvy websites.
Because the trucks have become so popular, owners are pulling out all the stops to get their food truck some attention, including trying bizarre combinations of ingredients, inventing wacky concepts, or even narrowing their menu down to one famous dish. Below are 6 unusual food trucks that have garnered attention in their local cities for inventive takes on curbside cuisine:
1. Chi-lantro
This Korean-Mexican fusion truck in Austin, Texas lives by the city’s slogan “Keep Austin Weird,” combining authentically Korean flavors like kimchi and bulgogi with Mexican seasoning like cilantro and corn. Menu items include tofu tacos with soy vinaigrette ($2) and kimchi fries ($6). This food is anything but boring.
2. The Southern Mac and Cheese Truck
Chicagoans are known for many delicious foods that involve packing on the cheese (deep dish, anyone?) and now they have one more fun way to show the love for cheesy comfort food. The Southern Mac and Cheese truck has four different kinds of macaroni and cheese at the moment, including cheddar cheese with hot dogs and sun-dried tomato pasta with caramelized onions.
3. Curry Up Now
Bay Area Indian-Mexican food truck Curry Up Now serves traditional Indian flavors done right mixed with some Mexican inspiration. Most people might immediately be skeptical of Indian food in a truck (Indian food on its own can bring about enough gastrointestinal misery) but the food is excellent, the prices affordable, and who can resist tandoori chicken tacos?
4. Tabor
Portland’s own Tabor food truck serves up Czech food, which is pretty uncommon in a world dominated by Mexican camions (except obviously IN the Czech Republic). Get acquainted with some eastern European treats like their famous goulash or even their “snitzelwich” made with a fried piece of chicken or pork topped with a hint of horseradish, paprika red pepper sauce, grilled onions and lettuce on a big fluffy roll ($6).
Here's a delicious taco recipe to get your brain pumping for the next food truck concept:
Grilled Fish Soft Tacos
Photos by Flickr user larryjh1234 and Dave Kleinschmidt
Comments:
Anton
there is a listing of the unusual restaurants from all over the world, together with the Google map..
http://unusual-restaurants.com | foodista | 2024-05-23T00:42:18.321809 | 2011-02-18T00:00:00 | {
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"authors": [
"Anton",
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889 | Friday Fun Links: Best of Blogs
By: Anthony Adragna
Published: February 18, 2011
This is the first in a weekly series that features interesting food articles from various blogs. If you find a particularly interesting post you think should be featured, shoot me an e-mail at anthony@foodista.com.
1. Expired Food at Dominick's by Jill Cataldo: This post is alarming because it shows how much expired food the blogger found in one supermarket. It reminds us to be aware as we shop. Check labels.
2. Cappuccino Cookies With Espresso and White Chocolate by Joy the Baker: Yeah, wouldn't want to eat these cookies before bed, but they look delicious.
3. Brisket Tacos, Dallas Style by Homesick Texan: A simple recipe for some absolutely delicious Tex-Mex food.
4. Dubai— Bigger. Better. Faster by Delicious Days: A look at the city that's redefining the way we build and live, along with the food that people eat there.
5. Winter Tabbouleh by Taste of Beirut: How to make the National Salad of Lebanon. It's also delicious, by the way.
6.Lamb Chops and Cherry Marsala Sauce by Blue Kitchen: Did you know that February is Lamb Lovers Month? In honor of that, Blue Kitchen offers up a tasty lamb recipe.
7. The February Seasonal Food Guide by The Year in Food: We'll be blogging about this soon as well, but here's a quick guide to what's fresh and in season throughout the month.
8. You Are What You Eat by Mark Menjivar: One of the coolest things I've seen all year. This photographer takes pictures of what's inside the refrigerators of various types of people. The results are fascinating, disturbing, and creative all at the same time.
9. How to Grow Spring Onions by Noob Cook: A quick guide to growing the perfect scallions.
10. A Chip Off the Old Pink Block by Food Wishes: OK, so I'm a bit biased on this one. A video will shortly emerge documenting an attempt to cook something on pink Himalayan salt (which I blogged about earlier this week). Stay tuned.
[caption id="" align="aligncenter" width="570" caption="Image via Delicious Days"][/caption]
Comments:
Lee Frank
February 18, 2011
What about a post of Nacho Best Picture Nominees: Oscars Preview: Best Picture Nominees Nacho-ed
Megan
I also loved You Are What You Eat by Mark Menjivar, but did you guys catch this specific pic (http://bit.ly/e7PeSH) ... tell me why someone would have a snake coiled up in their freezer! Kinda freaked me out a bit. The empty fridges and the junk filled fridges made me the saddest. | foodista | 2024-05-23T00:42:18.321809 | 2011-02-18T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/18/friday-fun-links-best-of-blogs",
"authors": [
"Anthony Adragna",
"Lee Frank",
"Megan"
]
} |
890 | Is SPAM the new gourmet?
By: Grace Geiger
Published: February 18, 2011
Over at The Daily Meal, they recently posted a round up of 8 Bizarre Food Museums around the world, including the Nutropolitan Museum of Art in New York City (that’s right folks, a museum solely dedicated to the beloved PB&J sandwich) as well as the National Mustard Museum in Middleton, Wisconsin. But among the eight excellent candidates, the one that tickled my fancy the most was The Spam Museum in Austin, Minnesota. This may be in part because during the four years I went to school in Minnesota, I somehow missed this glorious opportunity to educate myself about Spam. There is just something so alluring, so fascinating, about that pinkish, square shaped "food" in the blue and yellow can. It seems that Spam has become trendy, or at least kitschy, in the last decade or so (case in point: my housemate in college had a Spam poster). From Spam tee shirts, Spam hats, and even a Spam can snowdome, this precooked, canned mystery meat evokes nostalgia for the ready-made, frozen, and canned dinners of 1950’s America and the food culture that came with it. Go retro with an awesome Spam brand tank! So hip. During WWII, Spam was the staple protein for soldiers when fresh meat was scarce. Many of the tropical islands off the Pacific coast, including Hawaii, were subsequently introduced to the product and today, Hawaii maintains hold of the title for most Spam per capita in the U.S.. Lovingly deemed the “Hawaiian steak,” Spam is frequently used in Hawaiian cuisine and is typically fried and served with rice and an egg. To try it for yourself, track down Korean-Hawaiian food cart Marination Mobile in Seattle and order a delicious spam slider. Not many people in the U.S. today consider Spam a staple of their diet, but Spam is versatile enough to be featured in a variety of dishes with surprisingly tasty results. Below are 5 recipes spotlighting Spam in all its pink, rubbery glory. 1. Cajun Macaroni and Cheese with Spam Cajun Macaroni and Cheese With Spam 2. Rice Ensalada with Spam Rice Ensalada 3. Spam Burgers Spam Burgers 4. Spam and Potato Pie Spam and Potato Pie 5. Breakfast Pitas Breakfast Pitas Image source | foodista | 2024-05-23T00:42:18.321809 | 2011-02-18T00:00:00 | {
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"authors": [
"Grace Geiger"
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891 | The Natural Gourmet: Basics of Cooking Healthy (and Delicious!) Food
By: Elyse Prince
Published: February 18, 2011
Frying is a sure-fire way to make your food taste good. But, what about steaming, boiling or simmering?
The truth is, there are lots of healthy cooking techniques that will make your food tender and tastier and release nutrients that aren't available in fried, grilled, sauteed, or even raw foods.
This week at the Natural Gourmet I had the opportunity to experiment with various healthy cooking methods (my beautiful poached pear pictured above!) and taste all of the results! Here's a rundown of my favorites:
Poaching: To cook in liquid that is very hot, but not bubbling, about 160 degrees F to 180 degrees F. You want to put the fruit in just enough cooking liquid to cover it. Keep the liquid just barely simmering and make sure to turn the fruit a few times, until a sharp knife barely pierces through to the inside of the fruit. Check out the "Perfect Poached Pear" recipe, pictured above, at Creative Delites. Feel free to substitute apples, peaches, plums, even cherries. For more poached fruit recipes click here.
Advantages: Poaching is fast, efficient and a healthy method of preparing foods.
Blanching
Blanching: To cook an item partially and very briefly (1 to 2 minutes) in boiling water. This a really great method for preparing Crudite for crowds!
Advantages: Blanching improves the color and flavor of vegetables and loosens peels.
Shocking: To plunge blanched or parboiled vegetables into ice cold water to stop the cooking. This method works well for colorful veggies, such as greens. Try blanching and then shocking broccoli florets, carrots and turnips.
Advantages: Shocking gives vegetables great color and it's a terrific method for preparing vegetables that require different cooking times.
Boiling: To cook in liquid that is bubbling rapidly, about 212 degrees F. You want to bring a large pot of water to a boil, salt it generously (the water should taste like tears -- happy ones!), and toss in your vegetables. Cook them until they begin to get tender. Then, drain using a large slotted spoon. Experiment boiling artichoke hearts and dressing them with an Italian vinaigrette.
Parboiling: To cook partially in boiling or simmering liquid. Here, too, you want to bring a large pot of water to a boil and salt it generously. Toss in your vegetables and cook them so that they are underdone because you'll be cooking them again by another method. For example, try parboiling your greens or potatoes work great with this cooking method. Check out this recipe for "Parboiled and Roasted Sweet Potatoes", pictured above, at Creative Delites.
Advantages: Unlike boiling, parboiling preserves nutrients and the vegetables retain their color.
Steaming
Steaming: To cook by direct contact with steam. Fill one of those fold-up baskets or bowls that you can place into the bottom of a covered pot with veggies, set it over a few inches of water, cover, and turn the heat to high. Check frequently to make sure there is still water in the bottom of the pot. You can also steam fish and veggies by tightly wrapping them in parchment paper or in a covered pan and placing it in the oven, so they cook in the steam created by their own moisture.
Advantages: Steaming is fast, efficient, and the preserves vitamin content of your food.
Simmering: To cook in liquid that is bubbling gently, about 185 degrees F to 205 degrees F. You don't want the water to be bubbling rapidly, so look for just a column of bubbles. Try simmering chopped leeks, chopped tomatoes, and sliced garlic together in a big pot.
Advantages: Retains moisture and flavor of the food, without overcooking it. | foodista | 2024-05-23T00:42:18.321809 | 2011-02-18T00:00:00 | {
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"Elyse Prince"
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} |
892 | Ziploc Introduces Bag Recycling Campaign
By: Anthony Adragna
Published: February 18, 2011
Though many people opt for reusable bags and containers, Ziploc bags remain an incredibly popular way to conserve food. One of the main problems has been hundreds of thousands of bags end up in landfills annually. To fight back, Ziploc has announced a new program called Recyclebank that will allow consumers to recycle Ziploc bags.
Across the country, 18,000 stores will accept clean, dry (you can dishwash the bags if you need to get them clean) sandwich, storage and freezer bags. The company hopes to divert 100 million pounds of wastes away from landfills within 24 months.
"From offering recyclable products to diverting other waste from landfills through increased curbside recycling, our goal is to keep waste out of landfills – by working together, we can make a bigger impact than on our own," John Peoples, the Director of Home Storage at SC Johnson, which makes Ziploc bags, said.
SC Johnson hopes to one day generate zero waste, as a company. For more for information see Recylebank.
photo via | foodista | 2024-05-23T00:42:18.321809 | 2011-02-18T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/18/ziploc-introduces-bag-recycling-campaign",
"authors": [
"Anthony Adragna"
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} |
893 | 3 International Coffees To Perk You Up
By: Grace Geiger
Published: February 19, 2011
Over the years, coffee has become a more complex industry, especially here in the United States. With the emergence of Starbucks and other large coffee companies in the '90s, Americans started to take interest in latte art and espresso drinks as a welcomed change from the bitterness of instant coffee. Nowadays, with the local and sustainable movement growing at full force, individuals and companies are examining how, where, and who is making the coffee in our cups. This new wave of coffee connoisseurs has reverted back to good old drip, investigating where the coffee is grown (different soil types, altitudes, etc.) and analyzing the different notes and tannins of the blends, just as sommeliers do for wine. To read more about all things coffee and my piece in Seattle magazine, click here.
A few days ago, The New York Times posted an article about Japanese manufactured coffee equipment, and it got me thinking—we all know about different types of South American drip blends (Guatemalan, Costa Rican) and the endless list of espresso drinks (latte, macchiato, etc) but what about the international coffees that were around long before America's wave of coffee obsession?
Japan may not be at the forefront of the coffee world just yet, but it's good to remember that each city, country and region has it's own unique flavors that seep into every aspect of life, including how they prepare their coffee. Below are 3 international coffees to expand your caffeinated palate and add some new depth to your daily dose of espresso.
1. Turkish
Frequently I’ll go out for Turkish food and order a nice red wine to go with my chicken kebab, but I often forget to order Turkish coffee. It is prepared by first grinding roasted coffee beans to a powder. Then, the coffee is boiled in a pot, possibly with sugar or cardamom, and served very hot in a small cup (demitasse) where the dregs settle. It is not the blend or roast that makes it Turkish, but rather this style of preparation. Turks use special equipment to serve their coffee and it is generally suited for those who like thick, strong flavors.
2. Vietnamese
Vietnamese coffee, or ca phe sua da, unlike Turkish, is typically served cold and is much sweeter. At its simplest, Vietnamese coffee is made with finely ground Vietnamese-grown dark roast coffee individually brewed with a small metal French drip filter (cà phê phin) into a cup containing sweetened condensed milk. The drink is then stirred and poured over ice.
3. Ethiopian
Discovering Ethiopian coffee means going back to the birthplace of coffee itself. In fact, the discovery of caffeine is thought to have taken place in the northeast region of Ethiopia. From there, the popularity of coffee spread to Europe, and then to Indonesia, and finally to the Americas. So, although we think of Europe as the birthplace of the latte, Africa is where it truly all began. Traditionally, Ethiopian coffee is freshly ground at the location it is made using a mukecha (a heavy wooden bowl) and a pestle. The ground coffee is then put into a clay pot with water, boiled, and served in small ceramic cups. Ethiopian coffee is considered the best of the best, like a fine cigar or vintage red wine.
Here's a recipe to make Turkish coffee at home:
Turkish Coffee
Photo from Wikipedia
Sources: wikipedia | foodista | 2024-05-23T00:42:18.321809 | 2011-02-19T00:00:00 | {
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"Grace Geiger"
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894 | Brain Building Finger Food
By: Grace Geiger
Published: February 19, 2011
For many of us, our first memories of food involve throwing spaghetti on the floor or splattering cake mix on both ourselves and our loved ones. As infants, seeing, touching, smelling, and tasting are all essential functions for development, both in understanding what different foods are (what they look like, what they feel like) and also developing our own personal relationship with food.
Grist just recently published an article explaining the importance of our personal and physical interaction with food. Working with our hands to make the food from scratch not only infuses our meals with meaning, the visceral process of handling the foods can also help us not to overeat.
I find this to be true in my own kitchen. When I make the meal myself that day, I appreciate the food I am eating. I don't have that same insatiable hunger. Something about handling the food (and taking a few nibbles here and there) makes the food more tangible and I find myself eating less on the whole.
It’s for this precise reason that food presentation (color, shape, texture) is so important. Next time you have a gathering or shin-dig at your house, prepare fun finger foods that allow your guests to really smell, taste, and even feel the food in their hands. Just like infants, adults need oral, visual, and textural stimulation to get their brains running.
Below are four fun finger foods that are sure to be the center of attention:
1. Goat cheese, Fig and Proscuitto Crostini
Goat Cheese, Fig And Proscuitto Crostini
2. Vegetarian California Rolls
Vegetarian California Rolls
3. Endive with blue cheese, dried cranberries and walnuts
Endive With Blue Cheese, Dried Cranberries and Walnuts
4. Bacon wrapped dates
Bacon Wrapped Dates
Photos by flickr user mia3mom and avlxyz | foodista | 2024-05-23T00:42:18.321809 | 2011-02-19T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/19/brain-building-finger-food",
"authors": [
"Grace Geiger"
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} |
895 | Foods That Can Trigger Migraines
By: Sheri Wetherell
Published: February 19, 2011
If you suffer from migraine headaches you know how debilitating they can be - searing pain, extreme sensitivity to light and sound, even vomiting - but few have experienced what CBS reporter Serene Branson did on air just days ago. As Ms. Branson began her broadcast her speech quickly became unintelligible, her right side facial muscles started to fail. Many believed it to be a stroke, but in fact it was an atypical migraine known as a migraine with aphasic aura. Fortunately, Ms. Branson will fully recover with no lasting damage, but her experience gives many of us migraine sufferers pause. What can we do to prevent these severe headaches?
Aside from preventative medication there are simple things we can do to avoid triggering a migraine like monitoring our diet. Fasting, skipping meals and not staying properly hydrated are often causes. The following are some known food culprits:
Aged Cheeses such as blue cheeses, Brie, Cheddar, feta, mozzarella, Muenster, Parmesan, Stilton, Swiss.
Cultured Dairy Products such as sour cream, buttermilk, yogurt
Canned, cured or processed meats such as luncheon and deli-style meats, hot dogs, pepperoni, bacon, ham, sausage, smoked and dried fish, and other processed and cured meats.
MSG (monosodium glutamate) a flavor enhancer often used as a meat tenderizer and also found in Chinese food, soy sauce, and some packaged foods.
Peanuts as well as peanut butter and some nuts and seeds
Dried Fruits such as figs, raisins, dates. Many believe this is due to the high amount of sulphates.
Caffeine: coffee, tea, soft drinks, and some medications containing caffeine. Note: caffeine may also temporarily alleviate a migraine but it will often return.
Artificial Sweeteners and Aspartame
Some Fruits such as ripe bananas, citrus, papaya, plums, raspberries, kiwi, pineapple
Red Wine
Feature photo by: quinn.anya
Comments:
Apostas Online
Boa Noite:), chamo-me Mariana estudo Engenharia Mecânica e adorei muito da tua página! Muito bonita muito bem!
Adequa-se muito bem com tudo aquilo que aqui vi.Existe por vezes há tanto que avaliar nos blogs!Nada nada mais aliciante do que deixar a nossa escrita na net!
Bye Bye :) | foodista | 2024-05-23T00:42:18.321809 | 2011-02-19T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/02/19/foods-that-can-trigger-migraines",
"authors": [
"Apostas Online",
"Sheri Wetherell"
]
} |
896 | Global Food Prices Skyrocket
By: Anthony Adragna
Published: February 19, 2011
According to a new World Bank report, the price of wheat more than doubled during the second half of 2010, nearing all-time highs. The prices of other grains steeply rose over the same period. A UN agency that tracks the price of food globally reported prices were at their highest levels since the creation of their index (1990). That World Bank report suggests that 44 million people have been pushed into extreme poverty as a result of this latest increase in prices. Here's a quick guide to the situation:
What are the causes of this spike in prices?
That depends who you ask. Experts have offered any number of explanations. Among those cited: increasing demand from China; catastrophic crop failures in countries like Russia, Pakistan, Australia, and Sri Lanka due to severe weather; shrinking stockpiles of grains (caused by decreasing government subsidies); increased demand for meat from the developing world, greater investment in biofuels, and drought.
What crops have been hit hardest?
Prices have gone up the most for corn, wheat, cooking oils and sugar during the last 6 months. The price of rice has also increased, but not as drastically.
What's going to happen?
Depends who you ask. Some analysts predict that growing food prices could inflame tension in the Middle East, which has already seen dramatic protests in Tunisia and Egypt partially as a result of the price increases. The Business Insider offers a list of 25 countries whose political systems could be in trouble if prices remain high. Also ominous are the thoughts of Nouriel Roubini, the NYC economist who correctly predicted the financial crisis. He believes food prices could cause another global economic disaster and says, "Surging food and energy costs are toking emerging-market inflation that’s serious enough to topple governments." Other analysts don't go so far, and simply predict another wave of hunger among the world's poor.
How many people could go hungry?
As mentioned above, the World Bank believes 44 million people entered extreme poverty as a result of increased food prices. That sounds horrible, and it is, but we also need to keep some perspective. At any one time, one billion people are estimated to go hungry. Given that figure, 44 million doesn't seem nearly as bad as it could be.
What will happen here in the United States?
Most people expect very little. Over the last year, food prices here have risen just 1.5 percent. People in the United States tend to spend just 10 percent of their disposable income on food, while people in developing countries may spend more than 50 percent of their total income on food. Simply put, since we don't spend as much on food, we don't notice the increases as acutely.
Photo by Fotopedia | foodista | 2024-05-23T00:42:18.321809 | 2011-02-19T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/19/global-food-prices-skyrocket",
"authors": [
"Anthony Adragna"
]
} |
897 | Salt and Pepper Light Bulbs
By: Anthony Adragna
Published: February 19, 2011
I'm always a huge fan of recycling old electrical things that you might find around the house, and here's a really cool idea. Spotted on the blog "Unplgged," here's a sweet way to create salt and pepper shakers from old light bulbs. Check out their site for more details.
Comments:
Hannah
Genius! I'm crazy about recycled serving pieces- I've got to see if I can make this myself. | foodista | 2024-05-23T00:42:18.321809 | 2011-02-19T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/02/19/salt-and-pepper-light-bulbs",
"authors": [
"Anthony Adragna",
"Hannah"
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} |
898 | Buy Curious?
By: Barnaby Dorfman
Published: February 20, 2011
Even the most adventurous eaters have foods that intimidate. Some sound funny, others look ugly, and in most cases we just can't imagine how to prepare them. The produce section of supermarkets is one of the best places to find some of these suspicious characters, especially since they come with just a name and a price, no cooking instructions, no serving suggestions...they just sit there silently making you wonder.
Well like most things in life, with a little bit of information you can be empowered to try things and discover wonderful new tastes. Here's a guide to a few in-season items that most shoppers give furtive glances like an eccentric neighbor.
Celeriac
Celeriac
Also known as celery root, these knarled, dirty, bulbous root balls look more like something for a witches brew than the dinner table, but they are delicious and very healthy. Actually a starchy tuber that is in fact the root of a wild celery plant, they are easy to cook and are similar to other root vegetables but with a slightly sweet celery flavor. Healthy with lots of vitamins and minerals, mashed celery root is a great alternative to mashed potatoes.
Celeriac Mash
Jerusalem Artichoke
Jerusalem Artichokes
Though this root veggie looks like ginger, it actually has a delicate flavor that's sort of a cross between artichokes and potatoes. Wonderful with roasted meats, in salads and especially as a soup.
Jerusalem Artichoke Soup
Pomelo
Pomelo
Similar to a grapefruit, but the size of your head, the pomelo has a wonderful flavor. But don't be fooled by the huge diameter, it's mostly peel and pith...the fruit inside is actually still about the size of a regular grapefruit.
Prawn and Chicken Pomelo Salad
Photo by:Skånska Matupplevelser and Anne-Lise Heinrichs | foodista | 2024-05-23T00:42:18.321809 | 2011-02-20T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/20/buy-curious",
"authors": [
"Barnaby Dorfman"
]
} |
899 | Foodista Fives – Chef Hanna Robinson
By: Elyse Prince
Published: February 20, 2011
Foodista Fives is a weekly, healthful and fun food-related list shared by someone in the culinary world that relates to their line of work... Hanna Robinson is a Personal Chef and Nutritional Consultant in NYC. After graduating from the Chef’s Training Program at the Natural Gourmet Institute for Health and Culinary Arts, Hanna interned at the highly acclaimed Gramercy Tavern. Hanna transforms the standard American diet into wholesome, nutrient dense, delicious meals. Top 5 Food Ingredients For a Personal Chef: Chef Hanna Robinson Meyer Lemon: Use the whole fruit— rind and all! Puree with shallots and olive oil in a food processor for a fabulous pasta sauce. Meyer Lemon Pepitas (Toasted Pumpkin Seeds): I love their nutty flavor when toasted. They make a fantastic topping for salads! Pepitas Olio Santo Olive Oil: The best olive oil I have ever tasted. Finish any dish with just a drizzle and it will taste that much better. Extra Virgin Olive Oil Tahini: Spread this on an English muffin with apricot preserves for a delicious snack. Amazing in salad dressings with fresh herbs and lemon juice and spread on pan-fried chicken - It's so good, you’ll think you're eating fried chicken! Tahini Radishes: Pink on the outside, white on the inside, these little gems make any dish more visually appealing. Plus, their crisp flesh adds the perfect crunch. Radish | foodista | 2024-05-23T00:42:18.321809 | 2011-02-20T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/02/20/foodista-fives-%E2%80%93-chef-hanna-robinson",
"authors": [
"Elyse Prince"
]
} |
900 | Moldovans Will Drink You Under the Table
By: Grace Geiger
Published: February 20, 2011
Eastern Europeans have frequently been stereotyped for their ability to knock ‘em back with ease, but a recent study by The Economist suggests that this stereotype may in fact hold weight. In the battle to be the booziest, Moldovans currently hol first place for most liters of alcohol per person with the staggering figure of 18.2 liters per person. Czechs follow at a close second.
Moldova, eh? Who 'da thunk it? So, what exactly is it that they are drinking in this former Soviet state to account for such rampant consumption? According to the study, “over 10 liters of a Moldova’s annual intake is reckoned to be 'unrecorded' home-brewed liquor, making it particularly harmful to health.” Unrecorded home-brewed liquor? I guess moonshine is not just something they used to drink in speakeasies during Prohibition
While moonshine is clearly a dangerous, unadvised beverage for anybody to consume, even for seasoned Moldavan vets, it can be fun to try and create your own secret in-home brew (of beer that is). Put it in a mysterious dark brown bottle and you can pretend it’s your own scandalous brand of hooch.
Below is a link to all things brewing, including some tasty recipes for making your own beer at home.
Brewing | foodista | 2024-05-23T00:42:18.321809 | 2011-02-20T00:00:00 | {
"license": "Creative Commons - Attribution - https://creativecommons.org/licenses/by/3.0/",
"url": "https://www.foodista.com/blog/2011/02/20/moldovans-will-drink-you-under-the-table",
"authors": [
"Grace Geiger"
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} |
901 | Deep Mexican Freeze Affects US Supplies
By: Anthony Adragna
Published: February 21, 2011
How do you know that a freeze in Mexico was particularly bad? Wendy's fast food chains will start offering tomatoes for their BLTs on request only.
A recent wave of frigid weather devastated crops in Texas, Florida, and Mexico at the same time. Many people don't realize how many vegetables in the middle of winter come from Mexico. In some areas, prices for crops like cucumbers and tomatoes have doubled or tripled.
Subway also reported drastically fewer supplies of veggies for their sandwichess. They plan to source the ingredients from other regions. Farmers believe the next harvest will be ready in April.
"It's been kind of the perfect storm of problems this year," one supermarket manager told The Wall Street Journal. "It's the first time I remember every area having the same problem at the same time."
Food prices for those ingredients will also increase at supermarkets while crop yields remain down. Want to avoid paying more at the store? Rather than buying ingredients that have to ship from across the continent, select local, seasonal produce. Buying those crops helps local farmers and will reduce the amount you'll pay. Particularly in season right now are brussels sprouts. See below for a delicious way to cook them.
Photos via Jen Bowman
Wine-Glazed Brussels Sprouts | foodista | 2024-05-23T00:42:18.321809 | 2011-02-21T00:00:00 | {
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"url": "https://www.foodista.com/blog/2011/02/21/deep-mexican-freeze-affects-us-supplies",
"authors": [
"Anthony Adragna"
]
} |
Subsets and Splits